Friday, July 19, 2013

Greek Nachos

So you know those ooey gooey, greasy, not-so-good-for-you, covered-in-fakey-processed-cheese-but-still-somehow-tasty, all-American, football game nachos?

Well, this...

This is not that.

This is light, colorful, and bursting with the zing of fresh mint and lemon!

When I first ran across this recipe on Pinterst it intrigued me as being incredibly creative- basically it's just a deconstructed gyro, but how fun to make a play on nachos! Everybody loves nachos! And what could be better than giving them a healthy Greek twist?

Oh, and we affectionately dubbed these "Grachos".

Just so you know.

Tip: If you have some extra time and you want to get all fancy, start by making your own pitas, then slice them into wedges and toast in the oven!

Greek Nachos
adapted from Mark Bittman's recipe in The New York Times
serves about 4

Plain or flavored pita chips (we like Athenos Original)
1/2 lb. ground beef (or lamb)
1 medium onion, chopped
1 TB ground cumin
4 TB olive oil, divided
salt and pepper
4 oz. feta cheese
1/2 cup greek yogurt
1/2 cup chopped fresh mint
zest and juice from one lemon
3 roma tomatoes, chopped
1 medium cucumber, peeled and chopped
1/2 cup of pitted, sliced kalamata olives

Heat a skillet and 2 TB of the olive oil over medium-high heat. Add onions and cook until soft, about 5 minutes. Add ground beef (or lamb) and cumin and sprinkle with salt and pepper. Continue cooking until meat is cooked through, about 5 to 10 minutes more.
Meanwhile, in a blender or food processor, combine feta cheese, yogurt, remaining 2 TB olive oil, mint and zest and juice of lemon. Sprinkle with salt and pepper. Blend or process until smooth.
Put chips on a serving plate and layer with meat mixture, feta sauce, tomatoes, cucumbers and olives.

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