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.
LIGHTENED-UP SUPER NACHOS
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the tortilla chips on a rimmed baking sheet. Top with the black beans, tomato and scallions. Bake until warmed through, 10 minutes.
- Meanwhile, make the cheese sauce and prepare the jackfruit.
- For the low-fat cheese sauce: Combine the flour, salt, onion powder and pepper in a medium saucepan over medium heat and cook, stirring constantly, until the flour toasts, about 2 minutes. Slowly whisk in the milk. Add the cream cheese and whisk vigorously until the mixture is smooth and even. Bring the mixture to a low boil, then reduce the heat to low and simmer, stirring constantly, until it is thick enough to coat the back of a spoon, about 4 minutes. Remove the saucepan from the heat and stir in the cheese until it melts.
- For the jackfruit: Put the olive oil and jackfruit in a medium skillet over medium heat. Stir in the chili powder and garlic salt and cook for 2 minutes. Stir in the salsa and cook until warmed through, 2 to 3 minutes.
- To serve: Stir the salsa into the cheese sauce. Top the nachos with the jackfruit. Pour the salsa-and-cheese-sauce mixture over the nachos. Top the nachos with the lettuce and guacamole. Dollop on the sour cream or put it in a squeeze bottle and squeeze it in a zig-zag pattern all over the nachos.
LIGHTEN UP NACHOS
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the tomatoes, garlic, onions and half of the cilantro. Season with salt and set aside.
- Spread the Baked Tortilla Chips on a baking sheet and top with the black beans, pinto beans, olives, Cheddar and pepper Jack. Cook until the cheese melts, about 5 minutes.
- While the nachos are cooking, slice each lime into 6 wedges. Squeeze 2 of the wedges into the yogurt, season with a pinch of salt and stir. Reserve the remaining wedges for serving.
- While the chips are still hot, scatter the tomato mixture and avocados on top, then drizzle on the yogurt. Top with the remaining chopped cilantro. Serve with lime wedges.
- Preheat the oven to 350 degrees F.
- Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on 2 large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, 12 to 15 minutes.
LIGHTENED UP GREEK NACHOS
Make and share this Lightened up Greek Nachos recipe from Food.com.
Provided by Ck2plz
Categories Greek
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F and place a rack on the second-to-top position. Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side. Set aside.
- Whisk together 1 tablespoon of the olive oil, the honey and half of the lemon juice and zest in a mixing bowl. Cut the cucumber in half and dice one half into 1/4-inch pieces. Add the cucumber to the bowl with the vinaigrette along with the grape tomatoes. Toss to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.
- Grate the other half of the cucumber on a box grater over a mixing bowl. Wrap the grated cucumber in a kitchen towel and squeeze out any excess liquid over the bowl. Reserve the liquid. Place the grated cucumber into another bowl and add the remaining lemon zest and juice, the remaining 1 tablespoon extra-virgin olive oil, the yogurt, dill and parsley. Stir to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.
- Add the hummus to the bowl with the reserved cucumber liquid and whisk to combine. The hummus should be thin enough to drizzle; if not, add 1 tablespoon water at a time until you reach the proper consistency.
- Spread the pita chips onto the prepared baking sheet in a single layer, allowing some overlap. Scatter the kasseri cheese evenly on top and bake until the cheese is melted and the pita chips are warmed through, 2 to 3 minutes.
- To serve, scatter the shredded chicken evenly all over the pita chips. Drizzle with the hummus and top with the marinated cucumbers and tomatoes using a slotted spoon. Garnish with dollops of the cucumber yogurt sauce and kalamata olives.
Nutrition Facts : Calories 145.6, Fat 9.9, SaturatedFat 1.4, Sodium 242.1, Carbohydrate 13.1, Fiber 4.4, Sugar 3, Protein 4.3
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
More about "lightened up greek nachos recipes"
FRESH GREEK NACHOS - JUST A TASTE
From justataste.com
5/5 (3)Total Time 25 minsCategory Appetizer, SnackCalories 410 per serving
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush both sides of the pitas with olive oil and lightly sprinkle them with salt.
- In a medium bowl, combine the chickpeas, tomato, cucumber, green onions, parsley, olives, lemon juice, garlic, olive oil, and salt. Toss, then taste and season with salt. Set the salad aside to marinate.
- In a small food processor or blender, combine the tahini, lemon juice, herbs, water, and a pinch of salt and blend until smooth, pausing to scrape down the sides as necessary. The sauce should be nice and creamy, but drizzle easily off the back of a spoon—if not, blend in a bit more water. Taste and add more salt, if necessary.
- Arrange the toasted pita wedges across a large serving plate. Stir the salad once more, then use a slotted serving spoon to scoop the salad onto the pita wedges, leaving the messy salad juices in the bowl. Generously drizzle the herbed tahini sauce over the salad, then finish off the nachos with a light sprinkle of chopped fresh parsley. Serve immediately.
SHEET PAN GREEK NACHOS - DAMN DELICIOUS
From damndelicious.net
5/5 (2)Estimated Reading Time 2 minsServings 8Total Time 30 mins
30 BEST NACHO RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
GREEK CHICKEN NACHOS RECIPE | COOKING LIGHT
From cookinglight.com
EASY GREEK NACHOS - I HEART VEGETABLES
From iheartvegetables.com
GREEK NACHOS WITH CILANTRO SAUCE – A COUPLE COOKS
From acouplecooks.com
LIGHTENED UP GREEK NACHOS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
BEST GREEK NACHOS - DELISH
From delish.com
GREEK SALAD NACHOS - EATINGWELL
From eatingwell.com
GREEK NACHOS WITH FETA-YOGURT SAUCE — ZESTFUL KITCHEN
From zestfulkitchen.com
GREEK NACHOS RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
LIGHTENED-UP NACHOS RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 7Category AppetizerAuthor Ree Drummond Bio & Top RecipesDifficulty Easy
LIGHTENED-UP CHILAQUILES (BREAKFAST NACHOS) - TODAY
From today.com
NACHO | TASTEMADE
From tastemade.com
GREEK NACHOS - MEDITERRANEAN SPIN ON A CLASSIC - A GOUDA LIFE
From agoudalife.com
27 BEST NACHO RECIPES [EASY TOPPING IDEAS] - THEEATDOWN
From theeatdown.com
NACHOS, LIGHTENED UP | FOOD NETWORK HEALTHY EATS: RECIPES, IDEAS, …
From foodnetwork.com
GREEK CHICKEN NACHOS | KEVIN IS COOKING
From keviniscooking.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #appetizers #greek #easy #european #dinner-party
You'll also love