Appetizers/ Recipe

Greek Nachos

Let me ask you a question… What’s your favorite bar snack?

 
Greek Nachos
I’ll be honest, I’m not always read as a sling ’em (beer) and wing ’em (chicken wings) kinda gal. I like my wine. Good wine. I adore when servers unfold my napkin for me and place it on my lap. Oooh and I love me a tiny spoon of preciously designed amuse bouche. That’s right my friends – I can be a bit of a prat when it comes to dining. I like my food and I like it fancy. As John says, I have expensive taste…
 
But as you’ve seen before, I also like good quality, down home, rustic comfort food. Meat and potatoes yo! Like shepherds pie or mac and cheese or pickles straight from the home-canned and spiced jar. mmmm-mmmmm!
 
Nachos
I think pub dining falls somewhere in between the two. And when we do hit up the local watering hole, a beer and a few bar snacks is just what the bar-keep ordered. And I’ll take it! So, I’ll ask again… What is your favorite bar snack?
 
One brewsky friendly dish that either turns out to be an epic fail or fantastic success: Nachos. 
 
Traits that make a bad plate’o nacho: Un-melted cheese. Fake cheese (yes, I’m talkin that weird oozy stuff that doesn’t actually melt but rather slides). Toppings only on top. Bagged guacamole. Dry olives. The dreaded microwave. Flour chips. Re-used chips (read Anthony Bourdain’s Kitchen Confidential – it’s true). 
 
Traits that make a great plat’o nacho: Everything that’s the opposite of the above. Real cheese and lots of it. Well melted. Layer the crap outta those bad boys and spread them out rather than stack them high – makes it much easier for the cheese to melt. Use tons of fresh tomatoes, juicy olives, spicy onion. Actually make your own guacamole – heck! Make mine. And while you’re at it, how about some salsa. Use organic corn chips. And for the love of god – melt them in the oven. Please.
 
Fresh Cucumber
So how does all this tie in to SRC? Simple. I made nachos. Obviously. 
 
My assignment this month was Alli’n Sons. Alli’s a self proclaimed wanna-be photographer and creative woman – I like this lady’s style. 
 
After perusing her blog, her recipe for nachos caught my attention.  But these are not-cho’ typical nachos. These are Greek nachos. And while I’m not entirely sure how “Greek” nachos are, the toppings are very Greek-esque.
 

Modification: I didn’t have any feta and with 7 different types of cheese already in the fridge, I couldn’t justify another. I used an old, sharp white cheddar. And it was divine! I also served my hummus on the side rather than on top of the ‘chos.

Greek Nachos

Yield 2 servings

Ingredients

  • 4 Medium Sized Whole Wheat Pitas or Bag of Organic Corn Tortilla Chips.
  • 2 C Old White Cheddar Cheese, grated.
  • 1 Medium Cucumber, diced.
  • 4 Small Tomatoes, diced.
  • 1/2 Small Red Onion, diced.
  • Small Handful Pits-In Black Olives, remove the pits yourself (= much juicer/fresher olives).
  • To serve - Side of Guacamole; Side of Salsa; 1 Large bowl of hummus (recipe to come!)...

Instructions

  1. Pre-heat your broiler on high with the rack in the center of the oven.
  2. As that heats, cut the pitas into little triangles and lay flat, as one layer, on a couple of baking sheets - one of which should be lined with parchment paper. Place under broiler and allow to crisp up - about 2 or 3 minutes. Remove from the heat.
  3. Sprinkle half the toppings on the parchment lined layer of chips. Layer the rest of the chips on top, followed by the remaining toppings.
  4. Place back under the broiler and allow the cheese to melt. Once bubbly and hot, remove from the oven. Shimmy the parchment onto a big serving plate and serve with sides of guac, salsa and hummus.
  5. Eat.

 

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18 Comments

  • Reply
    christina @ Oven Adventures
    February 18, 2013 at 6:04 PM

    these look great. i am totally with you on how to make great nachos.

  • Reply
    A Couple in the Kitchen
    February 18, 2013 at 6:36 PM

    What a great, fresh new twist on (boring old) nachos!

  • Reply
    Becky
    February 18, 2013 at 7:44 PM

    I love Nachos. This, with some Feta, might be nice next time the people that live in my house complain about the frequency in which I serve Nachos for dinner. (My husband thinks I should have outgrown them by now….HA!)

  • Reply
    Chelsy Ethridge
    February 18, 2013 at 8:02 PM

    omg! These look ahmazing!

  • Reply
    Debbi Does Dinner Healthy
    February 18, 2013 at 8:45 PM

    What a fantastic way to make nachos! My favorite!

  • Reply
    Melissa
    February 18, 2013 at 8:50 PM

    I love nachos. This version looks absolutely amazing! Great SRC choice!

  • Reply
    Jen @JuanitasCocina
    February 19, 2013 at 12:12 AM

    These are SO colorful! Like a party on a plate!

  • Reply
    Allison @ Alli 'n Son
    February 19, 2013 at 1:16 AM

    Bar far one of my favorite recipes! I’ve never tried it with Old White Cheddar Cheese, but I bet it’s amazing.

  • Reply
    foodonfifth.com
    February 19, 2013 at 12:32 PM

    Hmmmm, what is my favorite snack? That is a hard one my friend? I do have a good friend, Liz, who make a killer elegant, but rustic summer “bite” by taking fresh Basil leaves, adding a pinch of fresh goat cheese to each leaf and tops each with a few toasted nuts & a teensy drizzle of Balsamic reduction. The first time she made this I was amazed at the wonderful layering of tastes & textures. So right now that is my favorite snack. But, I do love nachos and a good cold beer and yours look so fresh and beautiful.

  • Reply
    Shut Up and Cook
    February 19, 2013 at 8:27 PM

    If it were socially acceptable I would live on nachos. These look like a fabulous twist on the expected. YUM!

  • Reply
    Lindsey at NW Backyard Veggies
    February 19, 2013 at 9:52 PM

    Those look delicious! Well played, madam. Way to be. Don’t you just love carbs?

    Bar food? Do french fried count?? I could live just on french fries. I don’t even care where they come from but the kind that I love are thick cut, fried up crisp with lot’s of dipping options. And yes, some sort of mayo concoction should be a dippy option (I think I heard my H gag all the way from our house on that one.)

    I haven’t read Tony Bourdain’s book but I heart him so think it’s probably awesome. I actually don’t eat out anymore, though, because I’m a scurred of what they do behind closed doors. I haven’t been in a restaurant for ages! Reused chips? Barf.

  • Reply
    Rhonda
    February 20, 2013 at 12:10 AM

    Now how could I not check this out with that title? I also just discovered someone like me, 7 kinds of cheese. yep, that’s regular in my house. And I agree with every criteria for a good nacho (not that I don’t eat the bad ones, anyways). the Greek version is a nice fresh take, great pick.

  • Reply
    Debra Eliotseats
    February 20, 2013 at 11:50 AM

    I love these but I would have to throw some hummus on there too (even though that isn’t Greek). Great post.

  • Reply
    Loriel @ Healthy Roots, Happy Soul
    February 20, 2013 at 8:54 PM

    Thank you for featuring my post Kristy! I hope you have a great day.

    I’m sharing my Tuned-in Tuesday a week late but I’ve got some interesting articles on it to make up for being late. http://healthyrootshappysoul.blogspot.com/2013/02/tuned-in-tuesday-1-day-late.html

    Take care!

  • Reply
    Deanna - Teaspoon of Spice
    February 21, 2013 at 2:08 AM

    It’s been too long since I made me some nachos – love the Greek twist with these!

  • Reply
    Lisa {Authentic Suburban Gourmet }
    February 21, 2013 at 3:40 AM

    Looks delicious! Great SRC choice!

  • Reply
    SeattleDee
    February 23, 2013 at 2:32 AM

    Yummy! What a surprising new take on an old standby favorite. Betcha’ this would be terrific with pita crisps too.

  • Reply
    Sara
    February 23, 2013 at 7:10 PM

    These look AMAZING…awesome flavors, I love it! 🙂

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