Greek Nachos Recipes

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GREEK NACHOS



Greek Nachos image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup plain whole-milk Greek yogurt
3 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Six 5-inch pita rounds
3 tablespoons olive oil
1 1/2 teaspoons paprika
1 teaspoon kosher salt
1 1/2 cups crumbled feta cheese
1 large red bell pepper, chopped
1 medium red onion, finely chopped
1 medium tomato, chopped
3/4 cup sliced kalamata olives
3 tablespoons thinly sliced chives

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-STYLE NACHOS



Greek-Style Nachos image

Provided by Cat Cora

Categories     appetizer

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup strips of roasted red pepper from a jar (or 1 large red pepper, roasted)
1 teaspoon minced garlic
Pinch of kosher salt
1 1/2 teaspoons minced fresh oregano leaves
1 1/2 teaspoons extra-virgin olive oil
2 6-ounce bags pita chips (or 10 cups homemade chips)
2 cups shredded pepper jack cheese
8 ounces (1 cup) mild feta, crumbled
1/2 cup thinly sliced pepperoncini
1/2 cup green Greek olives, (such as Mt. Athos), pitted and sliced
1/4 cup kalamata olives, pitted and sliced
1/2 cup quartered cherry tomatoes
1/2 cup fat-free Greek-style yogurt

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.

GREEK NACHOS



Greek Nachos image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 7

5 cups pita chips
2 grilled chicken breasts, cut into 1/2-inch chunks
3 tomatoes, chopped
1 red onion, thinly sliced
2 green peppers, thinly sliced
1/2 cup drained kalamata olives
8 ounces feta cheese, crumbled

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.

SHEET PAN GREEK SALAD NACHOS



Sheet Pan Greek Salad Nachos image

These sheet pan nachos are the perfect bites of Greek salad on a crunchy canvas. Delightfully surprising take on nachos. These will be a hit at the next party. Everything can be made ahead of time and assembled just before serving. These will make a great dinner as well!

Provided by Nicolemcmom

Categories     Nachos

Yield 8

Number Of Ingredients 21

1 (15 ounce) can chickpeas, rinsed and drained
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
¼ teaspoon paprika
¾ cup diced Roma tomatoes
¾ cup diced cucumber
¼ cup finely chopped red onion
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper, divided
¾ cup Greek yogurt
1 tablespoon finely chopped fresh dill
¼ teaspoon garlic powder
8 ounces pita chips
1 ½ cups shredded rotisserie chicken
6 ounces feta cheese, crumbled
2 cups shredded romaine lettuce
⅓ cup sliced pepperoncini peppers
¼ cup pitted and sliced Kalamata olives

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
  • Bake in the preheated oven for 15 minutes.
  • While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
  • Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
  • Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
  • Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
  • Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 22.6 g, Cholesterol 42.8 mg, Fat 18.7 g, Fiber 3.8 g, Protein 14.9 g, SaturatedFat 5.5 g, Sodium 914 mg

GREEK-STYLE NACHOS



Greek-Style Nachos image

Nachos can be fun as a bar food, but they're usually not much more than that. Here, I'm substituting like mad to create what you might call Greek-style nachos. Mine go like this: pita triangles toasted with olive oil; a sauce of feta and yogurt, spiked with mint and lemon; a topping of ground lamb with onion and cumin; and a garnish of tomatoes, cucumbers and olives. The whole thing takes maybe a half-hour, and it's all familiar except for the arrangement.

Provided by Mark Bittman

Categories     dinner, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 pita pockets, white or whole wheat, cut into wedges
About 1/2 cup olive oil
Salt
4 ounces feta cheese
1/2 cup yogurt, preferably whole-milk
1/2 cup chopped fresh mint
1 lemon
Freshly ground black pepper
1 medium onion, chopped
1/2 pound ground lamb
1 tablespoon ground cumin
2 or 3 medium ripe tomatoes, chopped
1 medium cucumber, peeled and seeded if necessary, and chopped
1/2 cup calamata olives, pitted and halved (optional)

Steps:

  • Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
  • In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
  • Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you're using them.

Nutrition Facts : @context http, Calories 714, UnsaturatedFat 32 grams, Carbohydrate 49 grams, Fat 50 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 929 milligrams, Sugar 8 grams

GREEK CHICKEN NACHOS



Greek Chicken Nachos image

These delicious nachos are perfect on Greek night with family or friends, but don't treat them like an appetizer! Packed with chicken, cheese and all your Greek flavors, these nachos make for a hearty, filling meal. Brenda Murphy - Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 8

2 packages (10 ounces each) lemon-pepper marinated chicken breast fillets
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup Italian salad dressing
4 cups coarsely crushed tortilla chips
1 package crumbled tomato and basil feta cheese
1 cup chopped tomatoes
1 cup Greek olives, chopped
2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook chicken in batches on an indoor grill for 6-8 minutes or until juices run clear., Meanwhile, place garbanzo beans and salad dressing in a food processor; cover and process until smooth. Dice chicken. In an ungreased 13x9-in. baking dish, layer half of the bean mixture, tortilla chips, chicken, feta cheese, tomatoes, olives and mozzarella cheese. Repeat layers. , Bake, uncovered, at 325° for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 300 calories, Fat 15g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 1030mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein.

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