Mediterranean nachos take the ultimate comfort food and gives it a new, mediterranean twist. So gooey and comforting, no one will ever know these nachos have less than half the calories of traditional nachos with a protein boost that makes them healthy enough to call dinner!
So I have this thing about nachos. Like a serious love, can’t get enough type of thing. But they always seem to be on that unofficial list of foods I don’t eat. My husband will order them at a restaurant in a heartbeat, and I always just sit there with food envy.
Some of my very favorite nachos (I of course have to taste test every time her orders 😉 ) are at Pita Jungle. It’s ironic because Pita Jungle is supposed to be “healthy” then they have these bomb nachos and now whenever I go there, that’s all I want to order. I mean, at least they’re made from real ingredients? No funky processed cheese or weirdness.
I’ve been dying to make some nachos of my own and I wanted to play a little off theirs, but give it more of a Mediterranean twist. You know hummus, tzatziki, feta, marinated chicken, and of course California Ripe Olives. California olives are a great piece of the Mediterranean diet, and I’m not one for “diets”, but I think we can all agree that those Mediterraneans are doing things right. Lean protein, olives, olive oil…the good stuff.
They were so dreamy and decadent tasting that Steve and I gobbled up a good portion of the batch pretty darn quick. So many of my favorite flavors, tons of textures and a generous drizzle of Sriracha for spice makes these babies pretty irresistible.
- 4 ounces blue corn chips*
- ⅓ cup hummus (I used cilantro jalapeno)**
- ¼ cup black beans, drained
- 1 cup cherry tomatoes, halved
- 2-3 tablespoons finely chopped red onion
- 8 ounces grilled chicken breast, sliced
- 2 ounces freshly crumbled feta cheese
- ¼ cup tzatziki
- 2 tablespoons sliced California Black Ripe Olives
- Fresh cilantro
- Lay chips out in a single layer on a rimmed baking sheet. Drizzle hummus over the chips then add black beans, tomatoes, onion, chicken and feta. Broil until cheese softens, about 2-3 minutes. Watch carefully because food can quickly go from cooked to burnt.
- Top with a generous scoop of tzatziki, olives a pinch of fresh cilantro and a drizzle of Sriracha. Serve immediately.
**I recommend gently warming the hummus before topping to make it easier to drizzle over the chips.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.