Greek Nachos

I just love it when it comes to Sunday afternoons. Those are the days where, as a family, we wind down, watch football, eat some comforting food, and get ready for the week ahead. It seems as though Sundays are often the times I am also the most creative in the kitchen. It could be that I’m scurrying to throw something together before the football starts, or it very well could be that I am completely relaxed, who knows. But a while ago I threw together some Greek chicken that just rocked in terms of flavor, and I had a couple of pieces left, so I wanted to come up with something to make out of it. Two things came to mind. Nachos and football. So let it be written, this was going to go down as my take on Greek nachos.

Greek Nachos

I am a huge fan of nachos, and big fan of Greek flavors. I love those kalamata olives, I really do. My wife on the other hand is not so much a fan of the Greek flavors, especially when it comes to olives, and any olives for that matter, so I knew I was on my own in this journey. I was fine with that. I knew these would just work really well, and they did.

Let’s get started.

Ingredients:

  • 3/4 cup of Greek chicken, cubed
  • 1/2 cup of cherry tomatoes, diced
  • 1/4 cup of kalamata olives, pitted, chopped
  • 3 slices of pita bread, cut into wedges
  • 1 shallot, minced
  • 1/2 cup of cucumber, seeds removed, chopped
  • 1/2 cup of mozzarella cheese
  • 1/4 cup of feta cheese, crumbled
  • cooking spray
  • pinch of salt

Start by preheating your oven to 375 degrees.

Add the pita wedges to a sheet tray, laying them evenly onto the tray. Lightly spray the pita wedges with the cooking spray and season with a bit of salt. Place the sheet tray into the preheated oven and cook for about 10 minutes, or until the pitas have turned crisp, but not burnt. Those are now your nacho chips.

I use a fajita skillet for my next step, however I’m sure not everyone has a fajita skillet laying around. I actually use my fajita skillet for nachos more than I do for fajitas. Go figure. If you do not have a skillet, simply overlap your pita chips to build your nachos. See how I stacked mine around in the picture below.

How to make Greek nachos

As you are layering the nachos, sprinkle some of the mozzarella cheese in between the wedges as that will become your cheesy glue, keeping the wedges in tact. Next, layer on the feta cheese, and top with the diced chicken, and shallots.

Place back in the oven for about 5-10 minutes or until the cheese becomes melted. The feta will not fully melt, but don’t worry about that. Once the cheese is melted, remove from the oven and shower on the tomatoes, olives, and cucumber.

Dig in. These Greek nachos were really, really good. The pita chip is a perfect vehicle that delivers the great taste from the Greek chicken, then the slight bite of the shallot gets blended very nicely from the sharpness of the feta cheese and olives. If you wanted to take these a step further, you could drizzle a bit of tzatziki sauce over the top, or serve it on the side.

If you are looking for a new idea for serving up nachos, give these a shot. Hope you enjoy!

Greek Nachos
Author: 
Recipe type: Appetizers
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ¾ cup of Greek chicken, cubed
  • ½ cup of cherry tomatoes, diced
  • ¼ cup of kalamata olives, pitted, chopped
  • 3 slices of pita bread, cut into wedges
  • 1 shallot, minced
  • ½ cup of cucumber, seeds removed, chopped
  • ½ cup of mozzarella cheese
  • ¼ cup of feta cheese, crumbled
  • cooking spray
  • pinch of salt
Instructions
  1. Start by preheating your oven to 375 degrees.
  2. Add the pita wedges to a sheet tray, laying them evenly onto the tray. Lightly spray the pita wedges with the cooking spray and season with a bit of salt. Place the sheet tray into the preheated oven and cook for about 10 minutes, or until the pitas have turned crisp, but not burnt. Those are now your nacho chips.
  3. I use a fajita skillet for my next step, however I'm sure not everyone has a fajita skillet laying around. I actually use my fajita skillet for nachos more than I do for fajitas. Go figure. If you do not have a skillet, simply overlap your pita chips to build your nachos. See how I stacked mine around in the picture below.
  4. How to make Greek nachos
  5. As you are layering the nachos, sprinkle some of the mozzarella cheese in between the wedges as that will become your cheesy glue, keeping the wedges in tact. Next, layer on the feta cheese, and top with the diced chicken, and shallots.
  6. Place back in the oven for about 5-10 minutes or until the cheese becomes melted. The feta will not fully melt, but don't worry about that. Once the cheese is melted, remove from the oven and shower on the tomatoes, olives, and cucumber.
  7. Dig in. These Greek nachos were really, really good. The pita chip is a perfect vehicle that delivers the great taste from the Greek chicken, then the slight bite of the shallot gets blended very nicely from the sharpness of the feta cheese and olives. If you wanted to take these a step further, you could drizzle a bit of tzatziki sauce over the top, or serve it on the side.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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