Mediterranean Nachos
This was a fun one to create. So easy and adaptable.
Servings: 6 small plates
Ingredients
- 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
Instructions
- 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.