Ingredients Jump to Instructions ↓

  1. 1/2 cup strips of roasted red pepper from a jar (or 1 large red pepper, roasted)

  2. 1 teaspoon minced garlic Pinch of kosher salt

  3. 1 1/2 teaspoons minced fresh oregano leaves

  4. 1 1/2 teaspoons extra-virgin olive oil Nachos

  5. 2 6-ounce bags pita chips (or 10 cups homemade chips)

  6. 2 cups shredded pepper jack cheese

  7. 8 ounces (1 cup) mild feta , crumbled

  8. 1/2 cup thinly sliced pepperoncini

  9. 1/2 cup green Greek olives, (such as Mt. Athos), pitted and sliced

  10. 1/4 cup kalamata olives, pitted and sliced

  11. 1/2 cup quartered cherry tomatoes

  12. 1/2 cup fat-free Greek-style yogurt

Instructions Jump to Ingredients ↑

  1. 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.


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