Appetizers
Mediterranean Nachos
Makes 10 servings
Mediterranean Nachos
Makes 10 servings
This variation of classic nachos features a Kalamata olive-banana pepper twist on traditional salsa and is perfect for entertaining or for an easy weeknight dinner.
Nutritional information per slice: Calories 180 (68% from fat)
carb. 15g
pro. 8g
fat 10g
sat. fat 4g
chol. 21mg
sod. 420mg
calc.
carb. 15g
pro. 8g
fat 10g
sat. fat 4g
chol. 21mg
sod. 420mg
calc.
Ingredients
- 1½ cups shredded white Cheddar cheese
- ¼ cup feta cheese, crumbled
- ½ cup banana pepper rings
- ¼ cup pitted Kalamata olives
- ¼ small red onion, cut into 1-inch pieces
- 1 cup grape tomatoes
- 2 tablespoons plus ¼ cup fresh parsley leaves, divided
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 cups (about 7 ounces) pita chips
- ¼ cup feta cheese, crumbled
- 1 tablespoon fresh dill
Preparation
- Preheat the oven to 350°F. Line a baking sheet with parchment paper; reserve.
- Insert the medium shredding disc assembly in the work bowl of a food processor. Shred the cheese on High; reserve.
- Replace the shredding disc assembly with the metal chopping blade. Put the banana peppers, olives, and onion in the work bowl. Pulse to roughly chop.
- Add the tomatoes and 2 tablespoons of the parsley to the work bowl and pulse until the tomatoes are roughly chopped. Transfer to a small mixing bowl and season with the salt and black pepper; reserve.
- Spread half of the pita chips on the prepared baking sheet, followed by half of the Cheddar, the remaining chips, then the remaining Cheddar. Bake until the cheese is melted, about 5 minutes. Remove from the oven and top with the pepper-olive salsa and feta. Using your hands, gently tear the dill and remaining parsley and sprinkle over the nachos. Serve immediately.
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