Easy. Healthy. Delicious. And guess what? There’s practically no cooking involved.
Summer eating at its finest.
This is … a Greek take on nachos. How fun is that?! I’ve been eyeing this recipe in The Food Matters Cookbook since we began and so I was more than pleased to help fellow member Megan out with her selection when she asked me. 
The original recipe is titled Greek “Nachos” with Feta Drizzle, and because I was so into the idea, I stayed pretty true to it. The general theory is that pita chips replace the tortilla chips, and then summer veggies like tomato and cucumber form a salad on top. Mark combines the feta with yogurt to form a drizzle, but instead I opted to melt the feta over the chips with chicken. Hello, store-bought rotisserie chicken! You could brown up some ground lamb instead if you’re feeling extra Greek. And if you want to keep things meatless, add hummus or roasted chickpeas in place of the chicken.
Instead of leaving the veggies as-is, I kicked them up a notch by turning the cucumbers into a chunky tzatziki and the tomatoes into a salsa made with roasted red peppers. I get those in the antipasto bar at The Fresh Market, which is even better than the jarred variety – but jarred will work, too. Both of these condiments are packed with veggies, and literally so good that I just want to eat them with a spoon. Which I most definitely did! Go crazy and pour them generously all over your nachos. The flavors all work beautifully together.
And in case you think you’re going crazy today, you’re not! We’ve gone under the knife… Yes, a bloggy-makeover is underway! Hope you like.
Greek {Chicken} Nachos
Chunky Cucumber Tzatziki:
- 1 cup Greek yogurt {I use non-fat}
- 1/4 cup sour cream
- 1 tablespoon minced garlic
- 1/4 cup finely chopped dill
- 1/4 teaspoon kosher salt
- Few grinds cracked black pepper
- 1 English hothouse cucumber, peeled, seeded, and diced
Roasted Pepper + Tomato Salsa:
- 2 roasted red peppers (or about 1 – 2 cups jarred)
- 1 pint grape tomatoes (preferably mixed colors)
- 1/4 red onion, roughly chopped
- 1 to 2 cloves garlic, roughly chopped
- 1/4 cup cilantro leaves
- Juice of 1/2 lemon
- Splash of extra-virgin olive oil
- 1/4 teaspoon kosher salt
For the Nachos:
- 4 whole wheat pita breads
- Extra-virgin olive oil spray
- About 1 to 2 teaspoons ground cumin
- 6 to 8 ounces crumbled feta cheese (3/4 to 1 cup)
- 2 cups shredded chicken breast (from 1 rotisserie chicken)
- 1/4 red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup finely chopped mint leaves
- Chunky Cucumber Tzatziki, for serving
- Roasted Pepper + Tomato Salsa, for serving
To make the Chunky Cucumber Tzatziki: In a medium bowl, whisk everything except for the cucumber together. Fold in cucumber and taste again to check for seasoning, adding more salt if necessary. If you’ve got the time, make this up to 2 hours ahead to allow the flavors to blend.
To make the Roasted Pepper + Tomato Salsa: Combine all ingredients in your food processor. (If you don’t have one, you can finely chop everything yourself.) Pulse until you reach desired consistency, about 5 to 10 times. (If your salsa lets out a lot of moisture, just drain it!)
Preheat the oven to 350 degrees F. Cut the pita breads in half down the middle and then split them. Cut each half in half again so that you’ve got big chips. Place on baking sheets; spray chips with oil and sprinkle lightly with cumin.
Bake for 5 minutes until lightly crisped. Add feta and chicken and pop ‘em back into the oven for another 10 to 12 minutes, until the cheese has melted and the chicken is warm. Remove from the oven and transfer to a large serving platter, if desired. Sprinkle red onion, olives, and mint evenly over top (I used the mint in the tzatziki but better to use it here for added color).
Serve with tzatziki and salsa.
I have such a weak spot for greek flavours … this to me, may just be the best nachos ever!! MMMM … I can’t wait to give it a try.
Living The Sweet Life recently posted..Sunday’s with Joy: Upside-down Apple Zucchini Cream-Cheese Cake
These sound even more delicious than traditional nachos! Coming from a major Tex-Mex lover that says a lot
P.S. – Love the new blog design!
Maggie @ A Bitchin’ Kitchen recently posted..Roasted Cherry Tomato and Garlic Pasta
Thank you, Maggie! And that does say a lot indeed!
So fun! Looks delicious!
Your blog is looking so adorable! Love it!
Rachel Cooks recently posted..{a day in the life} Of ME!
Thanks, girlie!
Looks great Sarah!
Lexi recently posted..MEDITERRANEAN LAYERED DIP
Thanks, Lexi! I’m off to check out your dip, looks awesome!
I love your take Sarah! Especially the roasted pepper salsa addition… The tzatziki looks really good too. I was surprised when Bittman didn’t call for any dill on the drizzle.
Margarita recently posted..Greek Inspired Flatbread with Smoked Salmon Feta
OMG these look amazing! I love how summery they are – especially with all the fresh tomatoes and mint I have right now. Anything with olives is good in my book.
Jessica recently posted..Grilled Summer Eggplant Panini with Tomatoes and Basil
I love nachos in all forms, but especially healthy ones. Those sound delicious, will be making them soon. Thanks!
I love that you made Nachos with pita chips. Serious brilliance.
Jackie @ Domestic Fits recently posted..Oatmeal Cookie Pancakes
Love your take on the original recipe! (I also noticed how your nail polish complements the red onion . . . )
Elaine recently posted..Greek “Nachos” with Feta Drizzle
Sarah this is so creative – I love it! And, I LOVE the new site – it’s perfect!
Alyssa (Everyday Maven) recently posted..The Food Matters Project: Greek Nacho Salad with Minted Feta Dressing
Made these tonight and they are AMAZING! LOVE LOVE LOVE. Thanks for the recipe
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