Super Bowl Sunday is next week, so how about an appetizer that’s unexpected such as these Greek-Style Nachos. These are so easy to make, and your guests will be wowed. There is minimal preparation time (just 30 minutes of chill time). I used Gaea Kalamata Extra Virgin Olive Oil from the P.D.O. region of KALAMATA in the southwest Peloponnese, overlooking the Ionian Sea is a vast olive grove and the land that gave birth to the most sought-after world famous “Koroneiki” olive variety. Enjoy on Super Bowl Sunday or anytime of the year as a wonderful appetizer to start a meal of chicken, seafood or pork.
Greek Style Nachos
10 minutes plus 30 minutes chill time
1/2 cup roasted red peppers, sliced
1 garlic clove, minced
Pinch kosher salt
11/2 teaspoons chopped fresh oregano
11/2 teaspoons extra-virgin olive oil
12 ounces pita chips
2 cups shredded pepper Jack cheese (or Mexican blend)
6 ounces crumbled feta
1/2 cup green Greek olives, sliced
1/4 cup s kalamata olives, sliced
1/2 cup cherry Tomatoes, quartered
1/2 cup nonfat plain Greek yogurt
For the Roasted Red Pepper Salsa:
1. Combine red peppers. garlic, salt, and oregano. Stir in the olive oil. Chill in the refrigerator for 30 minutes.
For the Nachos:
1. Preheat the oven to 350°F. Remove roasted red pepper mixture from refrigerator. Spread the pita chips in a single layer on a baking sheet. Sprinkle cheeses evenly over the chips.
2. Bake the chips just until the cheese is melted, about 7 to 10 minutes. Remove the chips from the oven and sprinkle olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa and yogurt on the nachos, if desired, and serve.