GREEK CHICKEN NACHOS
These delicious nachos are perfect on Greek night with family or friends, but don't treat them like an appetizer! Packed with chicken, cheese and all your Greek flavors, these nachos make for a hearty, filling meal. Brenda Murphy - Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cook chicken in batches on an indoor grill for 6-8 minutes or until juices run clear., Meanwhile, place garbanzo beans and salad dressing in a food processor; cover and process until smooth. Dice chicken. In an ungreased 13x9-in. baking dish, layer half of the bean mixture, tortilla chips, chicken, feta cheese, tomatoes, olives and mozzarella cheese. Repeat layers. , Bake, uncovered, at 325° for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 300 calories, Fat 15g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 1030mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein.
GREEK NACHOS
Provided by Food Network
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dressing: Whisk together the yogurt, lemon juice, honey, garlic powder and cayenne until smooth.
- For the nachos: Preheat the oven to 400 degrees F.
- Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.
- Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper and red onion. Broil until the cheese starts to melt, about 3 minutes.
- Sprinkle the wedges with the tomato, olives and chives. Transfer the dressing to a squeeze bottle or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.
CHICKEN NACHOS
Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.
Provided by Michelle
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
- Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g
GREEK-STYLE NACHOS
Nachos can be fun as a bar food, but they're usually not much more than that. Here, I'm substituting like mad to create what you might call Greek-style nachos. Mine go like this: pita triangles toasted with olive oil; a sauce of feta and yogurt, spiked with mint and lemon; a topping of ground lamb with onion and cumin; and a garnish of tomatoes, cucumbers and olives. The whole thing takes maybe a half-hour, and it's all familiar except for the arrangement.
Provided by Mark Bittman
Categories dinner, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
- In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
- Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you're using them.
Nutrition Facts : @context http, Calories 714, UnsaturatedFat 32 grams, Carbohydrate 49 grams, Fat 50 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 929 milligrams, Sugar 8 grams
SHEET PAN GREEK SALAD NACHOS
These sheet pan nachos are the perfect bites of Greek salad on a crunchy canvas. Delightfully surprising take on nachos. These will be a hit at the next party. Everything can be made ahead of time and assembled just before serving. These will make a great dinner as well!
Provided by Nicolemcmom
Categories Nachos
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
- Bake in the preheated oven for 15 minutes.
- While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
- Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
- Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
- Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
- Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 22.6 g, Cholesterol 42.8 mg, Fat 18.7 g, Fiber 3.8 g, Protein 14.9 g, SaturatedFat 5.5 g, Sodium 914 mg
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