Cat Cora's Greek-Style Nachos
A south-of-the-border classic gets a Mediterranean twist!
- Roasted Red Pepper Salsa
- ½ cup jarred roasted red peppers
- 1 teaspoon minced garlic
- 1 teaspoon Kosher salt
- 1 1/2 teaspoons minced fresh oregano
- 1 1/2 teaspoons Cat Cora's Kitchen Premium Organic Extra Virgin Olive Oil
- Nachos
- 2 6 ounce bags pita chips
- 2 cups shredded Pepper Jack cheese
- 1 cup mild feta cheese
- ½ thinly sliced pepperoncini
- ½ pitted and sliced Cat Cora's Kitchen by Gaea Green Olives
- ¼ pitted and sliced Cat Cora's Kitchen by Gaea Kalamata Olives
- ½ cup quartered cherry tomatoes
- ½ cup nonfat Greek-style plain yogurt
Chop the peppers and mix in a small bowl with the garlic, a pinch of salt, and the oregano. Stir in the olive oil. Taste and add more salt if necessary. Refrigerate the mixture for at least 30 minutes to meld the flavors.
Preheat the oven to 350°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 and scatter the pepperoncini over the cheese.
Bake the chips until the cheese is melted, 7 to 10 minutes.
Scatter the olives and cherry tomatoes over the chips. Spoon some of the salsa on the nachos right away with the remaining salsa on the side for dipping sauce.
Submit!
