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Greek Nachos

Everyday nachos get a fusion-forward makeover in this easy recipe that swaps out tortilla chips for crisped pita triangles, and sour cream for Greek yogurt.

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

Ingredients

Pita Chips

8
whole wheat pita (pocket) breads
Olive oil
Salt

Mint Sauce

6
oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
2
teaspoons lemon juice
1
tablespoon chopped fresh mint leaves
1 1/2
teaspoons olive oil

Toppings

1
red bell pepper, chopped
1/4
cup chopped sun-dried tomatoes
1/2
red onion, chopped
1/2
cucumber, chopped
1/2
cup quartered cherry tomatoes
1/2
cup sliced kalamata and/or black olives
1/2
cup crumbled feta cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Split each pita bread around edge with knife to make 2 rounds. Cut each round into quarters; place on ungreased cookie sheet. Drizzle with small amount of olive oil; sprinkle with salt. Toss gently to mix.
  • 2 Bake 10 to 15 minutes or until pita chips are golden brown and crisp.
  • 3 Meanwhile, in small bowl, stir together Mint Sauce ingredients.
  • 4 Place desired amount of chips on each serving plate. Top each serving with Mint Sauce and toppings.

EXPERT TIPS

Expert Tips

Can’t live without meat? Top your nachos with cooked ground lamb or cubed cooked chicken.

You can use packaged pita chips in place of making your own to speed up this recipe.

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View Full Nutrition Information

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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