Healthy Greek nachos are really fun. It’s nachos, but with Greek/Mediterranean flavors. Don’t sleep on the mint in this one, it adds a certain authentic flavor that takes this from “unusual nacho recipe” to “am I in Athens or Michigan?” Also, feel free to adjust the quantities of the toppings to your taste; it’s just Greek nachos, have fun with it.
- 1 pound ground meat (Lamb chicken, beef, your pick)
- 1 Teaspoon Coriander
- 1 Teaspoon Cumin
- 1 Teaspoon Red Pepper flake
- 10 pitas (flour tortillas work great here)
- 1 Teaspoon garlic powder
- 1 cup feta cheese
- 1 cup Cherry Tomatoes
- 1 cucumber
- 1 cup plain greek yogurt
- 2 cups arugula
- 1/2 cup roasted red pepper
- 1/2 cup black olives
- 1/2 cup walnuts
- 1 red onion
- Fresh mint (a few leaves)
- Preheat oven to 350 degrees. As it heats, cut pitas into wedges, sprinkled with the garlic powder. Bake on a sheet pan for ~8 minutes or until crisp.
- Place your favorite cast iron pan/large skillet over medium high heat with a bit of your favorite saute oil. Brown your meat, 6-7 minutes. When meat is about cooked, sprinkle on the coriander/cumin/pepper flake along with a bit of salt and pepper. Cook out for another minute.
- As meat cooks and pitas bake, dice the tomatoes/cucumber/red pepper/red onion into nacho sized bites. Pro tip: lightly salt the onion and tomatoes to bring out their best qualities.
- Once all is baked/cooked, assemble nachos. I don't think you need my help with this. Top with the torn mint leaves.