Mediterraneannachos Recipes

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MEDITERRANEAN NACHOS



Mediterranean Nachos image

Make a Mediterranean version of nachos using crisped pita wedges topped with ground lamb or beef, feta cheese and a creamy cucumber sauce.-Zaza Fullman-Kasl, Ventura, California

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 20

2 medium cucumbers, peeled, seeded and grated
1-1/2 teaspoons salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
3/4 teaspoon pepper, divided
6 whole pita breads
Cooking spray
1 pound ground lamb or beef
2 garlic cloves, minced
1 teaspoon cornstarch
1/2 cup beef broth
2 cups plain Greek yogurt
2 tablespoons lemon juice
1/4 teaspoon grated lemon zest
2 cups torn romaine
2 medium tomatoes, seeded and chopped
1/2 cup pitted Greek olives, sliced
4 green onions, thinly sliced
1/2 cup crumbled feta cheese

Steps:

  • In a colander set over a bowl, toss cucumbers with 1/2 teaspoon salt. Let stand 30 minutes. Squeeze and pat dry. Set aside. In a small bowl, combine the cumin, coriander, paprika, 1/2 teaspoon pepper and 1/2 teaspoon salt; set aside., Cut each pita into eight wedges; arrange in a singer layer on ungreased baking sheets. Spritz both sides of pitas with cooking spray; sprinkle with 3/4 teaspoon seasoning mix. Broil 3-4 in. from the heat for 3-4 minutes on each side or until golden brown. Cool on wire racks., In a large skillet, cook lamb and remaining seasoning mix over medium heat until lamb is no longer pink. Add garlic; cook 1 minute longer. Drain. Combine cornstarch and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the yogurt, lemon juice, lemon zest, cucumbers and remaining salt and pepper. Arrange pita wedges on a serving platter. Layer with lettuce, lamb mixture, tomatoes, olives, onions and cheese. Serve immediately with cucumber sauce.

Nutrition Facts : Calories 253 calories, Fat 12g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 628mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

MEDITERRANEAN NACHOS



Mediterranean Nachos image

Add Greek flavor to nachos with feta cheese, sun-dried tomatoes and olives in a tasty, 10-minute appetizer.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 6

Number Of Ingredients 7

2 tablespoons finely chopped kalamata olives
2 tablespoons finely chopped sun-dried tomatoes in oil (from 7-oz jar)
2 teaspoons oil from jar of sun-dried tomatoes
1 small plum (Roma) tomato, finely chopped, drained
1 medium green onion, thinly sliced (1 tablespoon)
4 oz restaurant-style corn tortilla chips (about 30 chips)
1 package (4 oz) crumbled feta cheese, finely crumbled

Steps:

  • In small bowl, mix olives, sun-dried tomatoes, oil, plum tomato and onion; set aside.
  • On large microwavable plate, arrange tortilla chips in single layer. Top evenly with cheese. Microwave uncovered on High 1 minute. Rotate plate 1/2 turn; microwave 30 to 60 seconds longer or until cheese is melted and bubbly.
  • Spoon tomato mixture evenly over chips and cheese.

Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

MEDITERRANEAN NACHOS



Mediterranean Nachos image

Make and share this Mediterranean Nachos recipe from Food.com.

Provided by Sabra Recipes

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups Stacey's Pita Chips
2 tablespoons Sabra® Roasted Garlic Hummus, divided
2 tablespoons Sabra® Roasted Red Pepper Hummus, divided
8 -10 grape tomatoes, cut in half lengthwise
1/4 cup chopped zucchini (about 1/4-inch chunks)
2 tablespoons chopped Greek olives
2 tablespoons chopped pepperoncini peppers
1 1/2 cups shredded mozzarella cheese

Steps:

  • PREHEAT oven to 375 degrees F.
  • PLACE pita chips in a 9-10 inch skillet or other oven proof pan or baking dish of a similar size. Top with small spoonfuls of Sabra® Hummus. Sprinkle tomatoes, zucchini, olives and pepperoncinis over the chips. Top with shredded mozzarella.
  • BAKE 15-20 minutes or until cheese has melted and edges are beginning to brown. Serve warm.

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