Greek Nachos
Ingredients
Red Pepper Salsa
- 1/2 cup roasted red pepper, chopped
- 1 tsp minced garlic
- pinch kosher salt
- 1 1/2 tsp fresh oregano, minced
- 1 1/2 tsp extra vigin olive oil
Nachos
- 12 pita chips
- 2 cups shredded pepper jack
- 8 oz crumbled feta
- 1/2 cup pepporoncini, sliced
- 1/2 cup green Greek olived, sliced
- 1/4 cup Kalamata olives
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup plain Greek yogurt
Instructions
Red Pepper Salsa
- Mix peppers, garlic, salt, and oregano together. Whisk in olive oil. Refrigerate 30 minutes.
Nachos
- Preheat oven to 350 degrees F.
- Place pita chips in a single layer in baking pan. Sprinkle feta and pepper jack over pita chips. Top with pepporoncini. Bake 7 - 10 minutes or until cheese melts.
- Top melted cheese with olives and tomatoes. Spoon on salsa and dollops of yogurt.
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