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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the salsa: Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Refrigerate for 30 minutes to meld the flavors. | 2. To make the nachos: Preheat the oven to 350 degrees F. | 3. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake just until the cheese is melted, about 7 to 10 minutes. Remove from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and dab on small dollops of Greek yogurt. Place the remaining salsa in a serving bowl. Serve the nachos right away with the remaining salsa on the side for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	1/2	cup	roasted roasted roasted	30.0	6.6075	1.4025	0.33
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
kosher salt	1	pinch		-	-	-	-
oregano leaf	1 1/2	1/2	minced	-	-	-	-
extra virgin olive oil	1 1/2	1/2		-	-	-	-
pita chip	12	ounces		1554.714	232.2205	40.1096	51.7104
cheese	2	cups	shredded	953.1	6.318	57.78	77.598
feta	8	ounces	crumbled	598.752	9.2761	32.2283	48.263000000000005
pepperoncini pepper	1/2	cup	sliced	-	-	-	-
green greek olive athos	1/2	cup		-	-	-	-
kalamata olive	1/4	cup	pitted sliced	-	-	-	-
cherry tomato	1/2	cup	quartered	-	-	-	-
greek yogurt	1/2	cup	fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.