Greek Style Nachos Recipes

GREEK NACHOS

Steps:

• For the dressing: Whisk together the yogurt, lemon juice, honey, garlic powder and cayenne until smooth.
• For the nachos: Preheat the oven to 400 degrees F.
• Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.
• Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper and red onion. Broil until the cheese starts to melt, about 3 minutes.
• Sprinkle the wedges with the tomato, olives and chives. Transfer the dressing to a squeeze bottle or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.

GREEK NACHOS

Steps:

• Preheat the oven to 375 degrees F.
• Lay out the pita chips in an even layer on a baking sheet and top with the chicken. Bake until the chips are golden brown, about 10 minutes. Top with the tomatoes, red onion, green peppers, olives and feta. Serve warm.

GREEK "NACHOS"

Steps:

• Preheat oven to 350 degrees F.
• Arrange pita wedges in a single layer on a cookie sheet and brush or drizzle with 1 tablespoon olive oil.
• Bake until slightly brown, turning once or twice, about 10 minutes; season with salt and keep warm in oven that has been turned off.
• Using a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint, zest and juice of one lemon; season with salt and pepper.
• Blend or process until smooth (alternatively, you can mash mixture, by hand, with a fork).
• Heat 2 tablespoons olive oil in a skillet, over medium hight heat and cook onions until softenend, about 5 minutes.
• Add lamb and season with cumin, salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes.
• To serve: Place chips on serving plate, top with lamb, sauce, tomatoes, cucumbers, and olives.

GREEK-STYLE NACHOS

Steps:

• To make the salsa: Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Refrigerate for 30 minutes to meld the flavors.
• To make the nachos: Preheat the oven to 350 degrees F.
• Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake just until the cheese is melted, about 7 to 10 minutes. Remove from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and dab on small dollops of Greek yogurt. Place the remaining salsa in a serving bowl. Serve the nachos right away with the remaining salsa on the side for dipping.