Greek-style Nachos
From Cat Cora's Classics with a Twist
Thanks to olives, garlic, herbs, and roasted red peppers, these nachos have more flavor than the standard, restaurant-style kind.

roasted red pepper salsa
    * 1/2 cup strips jarred roasted red pepper or 1 large red pepper, roasted
    * 1 teaspoon minced garlic
    * Kosher salt
    * 1 1/2 teaspoons minced fresh oregano
    * 1 1/2 teaspoons extra-virgin olive oil

    * 2 six-ounce bags pita chips
    * 2 cups shredded Jack cheese
    * 8 ounces (1 cup) mild feta cheese, crumbled
    * 1/2 cup thinly sliced pepperoncini
    * 1/2 cup pitted and sliced green Greek olives
    * 1/4 cup
pitted and sliced kalamata olives
    * 1/2 cup quartered cherry tomatoes
    * 1/2 cup nonfat Greek-style plain yogurt 
for the salsa: Chop the red peppers and mix in a small bowl with the garlic, a pinch of salt, and the oregano. Stir in the olive oil. Taste and add more salt if necessary. Refrigerate the mixture for at least 30 minutes to meld the flavors. (The salsa can be covered and refrigerated up to 1 day ahead.)

for the nachos Remove the salsa from the fridge. Preheat the oven to 350 degrees F.

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 the chips just until the cheese is melted, 7 to 10 minutes. Scatter the olives and cherry tomatoes over the chips. Spoon some of the salsa on the nachos and dab on small dollops of Greek yogurt. Serve the nachos right away with the remaining salsa on the side for dipping.

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