Greek Nachos

Start by preheating your oven to 375 F.

Add the pita wedges to a sheet tray, laying them evenly onto the tray. Lightly spray the pita wedges with cooking spray and season with a bit of salt. Place the sheet tray into the preheated oven and cook for about 10 minutes, or until the pitas have turned crisp but are not burned. Remove from oven and set aside. These will be your nacho chips.

I use a fajita skillet for my next step, however I’m sure not everyone has a fajita skillet laying around. I actually use my fajita skillet for nachos more than I do for fajitas. Go figure. If you do not have a skillet, simply overlap your pita chips on the baking tray to build your nachos.

As you are layering the nacho chips, sprinkle some of the mozzarella cheese in between the wedges as that will become your cheesy glue and keep the wedges intact. Next, layer on the feta cheese and top with the diced chicken and shallots.

Place the tray back in the oven for about 5-10 minutes or until the cheese becomes melted. The feta will not fully melt, but don’t worry about that. Once the cheese is melted, remove the tray from the oven and shower on the tomatoes, olives and cucumber.

Dig in. These Greek nachos were really, really good. The pita chip is a perfect vehicle that delivers the great taste from the Greek chicken. Then the slight bite of the shallot adds nicely to the sharpness of the feta cheese and olives. If you wanted to take these a step further, you could drizzle a bit of tzatziki sauce over the top, or serve it on the side.

If you are looking for a new idea for serving up nachos, give these a shot. Hope you enjoy!