Greek Nachos

Greek Nachos

Blogger Stephanie Wise of Girl versus Dough shares a recipe for Greek Nachos. Your nachos need a vacation-to Greece!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

main-dish

Pita Chips
8
whole wheat pita (pocket) breads
Olive oil
Salt
Mint Sauce
1
container (6 oz) Greek Fat Free plain yogurt
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)
  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.
Makes 4 main-dish servings; 6 side-dish servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.