Greek nachos topcook.tomathouse.com
Ingredients:
Roasted Red Pepper Salsa
- 1/2 cup jarred roasted red pepper strips (or 1 large roasted red pepper)
- 1 teaspoon crushed garlic
- A pinch of salt
- 1.5 tsp chopped fresh oregano leaves
- 1.5 tsp olive oil
Nachos
- 2 packs (170 g) of pita chips (or 10 cups of homemade chips)
- 2 tbsp. coarsely grated Pepper Jack cheese
- 225g (1 cup) crumbled mild feta cheese
- 1/2 cup thinly sliced pepperoncini peppers
- 1/2 cup pitted olives, sliced into rounds
- 1/4 cup pitted Kalamata olives, sliced
- 1/2 cup quartered cherry tomatoes
- 1/2 cup nonfat Greek yogurt
Preparation:
- To prepare the salsa: Dice the red pepper into medium cubes and combine in a bowl with the garlic, salt, and oregano. Add the olive oil. Taste and add more salt if needed. Refrigerate for 30 minutes to allow the flavors to meld.
To prepare nachos: Preheat oven to 180°C.
Place the pita chips in a single layer on a baking sheet or large ovenproof plate. Sprinkle them evenly with both types of cheese. Place the pepperoncini on top of the cheese. Bake until the cheese is melted, about 7-10 minutes. Remove the chips from the oven, top with sliced olives, and top with cherry tomato quarters.
- Top the nachos with some red pepper salsa and a drizzle of Greek yogurt. Place the remaining salsa in a serving bowl. Serve the nachos immediately with the remaining salsa as a dip.
These nachos are much more flavorful than the typical restaurant nachos, thanks to the olives, garlic, herbs, and roasted red peppers. You can use fresh roasted peppers or canned roasted peppers. You can make the salsa in chunks or blend it with yogurt for a smooth, creamy consistency.
Canned peppers are delicious and require much less time from the cook. You can keep a jar in the pantry and quickly make this salsa in about a minute and a half.
- Creamy salsa: Place the roasted peppers, garlic, salt, and oregano in a food processor. Pulse until pureed. (In this case, you don't need to pre-chop the garlic and oregano; just chop them coarsely.)
With the appliance running, pour in the olive oil and whisk until the mixture is completely smooth. Transfer the puree to a small bowl and stir in the yogurt. Taste and add more salt if needed. Once the nachos are warm, pour the sauce over them.
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