“From Cat Cora. I found this on food network's web site.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • Roasted red pepper salsa
  • 12 cup roasted red peppers, strips roasted (from a jar) or 1 large red pepper, roasted
  • 1 teaspoon minced garlic
  • 1 pinch kosher salt
  • 1 12 teaspoons minced fresh oregano leaves
  • 1 12 teaspoons extra virgin olive oil
  • Nachos
  • 12 ounces pita chips (or 10 cups homemade chips)
  • 2 cups shredded pepper jack cheese
  • 8 ounces mild feta, crumbled
  • 12 cup pepperoncini pepper, thinly sliced
  • 12 cup green Greek olive (such as Mt. Athos)
  • 14 cup kalamata olive, pitted and sliced
  • 12 cup quartered cherry tomatoes
  • 12 cup fat free Greek yogurt

Directions

  1. To make the salsa: Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Refrigerate for 30 minutes to meld the flavors.
  2. To make the nachos: Preheat the oven to 350 degrees F.
  3. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake just until the cheese is melted, about 7 to 10 minutes. Remove from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and dab on small dollops of Greek yogurt. Place the remaining salsa in a serving bowl. Serve the nachos right away with the remaining salsa on the side for dipping.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: