Mediterranean Nachos

Mediterranean Nachos

Nachos are one of the easiest meals to put together. What I love about them is that they have all the components you would find in a meal, but it is on a sheet pan. They are a great meal to put together when you have little time. I love doing these during the summer. You can put them on the table outside with some small plates and everybody can grab what they want, when they want. They are also easy to compliment with other easy sides. I like to put out cut veggies with the hummus and tzatziki. I also add extra fresh pita and chicken.

The great thing about nachos is that really there is no limit. Of course there is traditional Mexican nachos. But once you have the formula what other ethnicities can we highlight? How about Chinese with wontons and ground pork for the base? Italian could be fried ravioli, ground beef and tomato sauce. The possibilities are endless.

Sheet pan Mediterranean Nachos
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Mediterranean Nachos

This was a fun one to create. So easy and adaptable.
Course: Beginnings, Everything Else, Middles
Cuisine: Mediterranean
Keyword: nachos, sheet pan
Servings: 6 small plates


  • 1/2 Bag Stacy's Pita Chips
  • 8 ounces Shredded Fontina Cheese, divided in half
  • 1 Store Bought Rotisserie Chicken, shredded
  • Kalamata Olives, pitted and halved
  • Sun-dried tomatoes, packed in oil, chopped
  • Feta Cheese Crumbles
  • Greek Seasoning
  • Olive Oil
  • Fresh Lemon for squeezing the juice over
  • Tahini
  • Fresh tomatoes, for serving
  • Fresh cucumbers
  • Hummus
  • Tzatziki


  • This recipe is super easy and I love that once you have the formula for building it, you can customize them for anything from Mexican to Chinese.
  • It's this easy. Start building with your crispy base, in this case pita chips.
    Add a little cheese and get a melt on it. I use the broiler function in my oven for about 3 minutes.
    Carefully remove from oven and continue. Let's get some beans and chicken on there. This is your protein layer. And add a little more of your base cheese and get a little more melt. Think a minute or two.
  • Now you are into the toppings. Since we are doing Mediterranean I used kalamata olives, and sundried tomatoes. Then I sprinkles some feta crumbles over the top.
    To add a little more flavor I sprinkled some greek seasoning over the top. Be sure to warm it in your hands first. A little drizzle of olive oil and then back into the oven for the final time. You don't want you chips to burn but you want to make sure it is warmed through.
  • When you are ready to serve, give the whole sheet pan a squeeze of lemon juice to add some freshness. And drizzle tahini all over.
    Then put out bowls of fresh chopped tomatoes, fresh chopped cucumbers, hummus and tzatziki. I always put out more chips too.

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