Greek Nachos
Learn how to make this delicious Greek nachos recipe from the Kenmore in-house chef Kari Karch.
preparation
preparation time
0 mins
cook time
0
servings
6
calories
609
ingredients
1 pkg whole wheat pita
2 tablespoons olive oil
0.5 white onion diced
1 garlic clove minced
0.25 teaspoons cinnamon
0.25 teaspoons nutmeg
0.25 pounds ground lamb
0.25 pounds ground beef
1 cup feta cheese
0.5 English cucumber diced
2 roma tomatoes diced
0.25 cup Kalamata olives
2 tablespoons mint leaves torn
0.5 cup strips of roasted red pepper from a jar (or 1 large red pepper, roasted)
2 garlic cloves
1.5 teaspoons minced fresh oregano leaves
1.5 teaspoons extra-virgin olive oil
1 teaspoons crushed red pepper
2 tablespoons red wine vinegar
2 tablespoons olive oil
directions
Preheat oven to 400*. Cut pitas into triangles and place on a cookie sheet. Drizzle with olive oil, salt, and pepper. Bake for 12 mins or until crisp. Meanwhile, heat a large saut pan over medium high heat and add 1 tsp olive oil. Add onion and cook for 2 minutes. Add garlic and spices. Add in meats and cook until done. Drain off fat. In a food processor, add all Greek pesto ingredients and puree. Can be made one day ahead. For the tzatziki, combine ingredients in medium bowl and refrigerate for one hour or overnight. Place pita chips on a large plate and top with lamb mixture, feta cheese, cucumbers, tomatoes, and olives. Dollop some Greek pesto and tzatziki on top and garnish with mint leaves.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
