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RECIPE: Greek Nachos, Fusion Food


[1] Greek-style nachos use favorite Greek ingredients in a nachos format. They’re just as delicious with beer as Mexican nachos (photos #1, #2 and #3 © DeLallo).


[2] A closer look. The pita triangles are made from whole pita rounds.


[3] Banana peppers are mild and tangy. Though typically bright yellow or greenish yellow, they can change to green, red or orange as they ripen.

Homemade Marinated Sundried Tomatoes
[4] We love sun-dried tomatoes in oil with herbs (photo © Bella Sun Luci).

 

Looking for something different for game day?

These Greek Nachos are a riff on the traditional Mexican version.

Why stray from the tried-and-true, south-of-the-border nachos?

Because if you love Greek salads, you’ll relish porting their ingredients to a plate of nachos. It’s true fusion food.

This recipe is from DeLallo, who recommends that you “skip the tortilla chips and try toasted pita.” (We tried both with success*.)

In DeLallo’s recipe, pita chips replace tortilla chips, yogurt-mint sauce replaces salsa, feta cheese replaces cheddar and banana peppers replace jalapeños.

But remember: You’re the cook. If you want to use tortilla chips instead of pita chips, go for it.
 
 
RECIPE: GREEK “NACHOS”

Ingredients

  • 8 pita pockets, sliced into 8 triangles each*
  • 2 teaspoons extra virgin olive oil, divided
  • 1 (14 ounces) can chickpeas, drained
  • 1 teaspoon dried oregano
  •  
    Toppings

  • 1 cucumber, peeled and diced
  • 1 jar/5 ounces pitted Kalamata olives, drained and halved
  • 1 jar/6.7 ounces sun-dried tomatoes, drained and chopped
  • 1 cup mild banana pepper rings, drained (substitute pepperoncini)
  • 1 cup feta, crumbled
  • 4 scallions (green onions), sliced
  • Optional: green bell peppers, diced
  • Salt and pepper and more oregano to taste
  •  
    For The Yogurt-Mint Sauce

  • 1 cup plain Greek yogurt
  • ¼ cup fresh mint
  • 1 clove garlic, minced
  • Zest and juice of one lemon
  • 4 anchovy filets, minced
  • Lemon wedges for garnish
  • Salt and pepper
  •  
    Preparation

    1. MAKE the pita chips. Preheat the oven to 375°F. Line a baking sheet with parchment paper and arrange the pita triangles in a single layer. Drizzle with 1 teaspoon olive oil. Salt and pepper to taste. Toss to coat.

    2. SPREAD out the chickpeas on a second parchment-lined baking sheet. Drizzle with the remaining oil. Toss with the oregano, with salt and pepper to taste.

    3. PLACE both baking sheets in oven and bake for 10 minutes, tossing halfway through cooking. Remove from the oven. Meanwhile…

    4. MAKE the sauce. Combine the yogurt, mint, garlic, lemon zest, lemon juice and anchovies in a small bowl. Season to taste with salt and pepper.

    5. TRANSFER pita chips to serving platter or keep them on the sheet pan. Top the pita chips with the chickpeas and other toppings. Drizzle sauce over nachos. Serve garnished with green onions.
     
     
    > THE HISTORY OF NACHOS
     
     
    > THE HISTORY OF GREEK SALAD
     
     
    > AN AUTHENTIC GREEK SALAD VS. THE AMERICAN GREEK SALAD
     
     
    ________________

    *We tried tortilla chips on half the batch, and liked it as as the pita. We also tried Stacy’s Pita Chips in Original and Jalapeño flavors. They worked, too.

     

     
      

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