Mediterranean Nachos

Makes 10 servings

6            ounces white Cheddar cheese
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

Nutritional information per slice: Calories 180 (68% from fat) • carb. 15g • pro. 8g • fat 10g • sat. fat 4g • chol. 21mg • sod. 420mg • calc.

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper; reserve.
2. Insert the medium shredding disc assembly in the work bowl of a food processor. Shred the cheese on High; reserve.
3. 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.
4. 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.
5. 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.