Celebrity chef and football fan Cat Cora puts a Mediterranean twist on the standard “sports fare” using the award winning range of olive oils from Gaea. This recipe is sure to kick off any Super Bowl Sunday the right way and impress the crowd with their new twists.
Greek Style Nachos
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
These Greek Style Nachos by Chef Cat Cora bring a Mediterranean twist to classic sports fare, featuring a vibrant roasted red pepper salsa.
Ingredients
- 1/2 cup (120 ml) Roasted Red Peppers
- 1 tsp Garlic (Minced)
- Pinch Kosher Salt
- 1 1/2 tsp Fresh Oregano (Minced)
- 1 1/2 tsp Cat Cora's Kitchen by Gaea's Sitia, Crete D.O.P. Greek Extra Virgin Olive Oil or Kalamata D.O.P. Greek Extra Virgin Olive Oil
- 12 oz (340 g) Pita Chips
- 2 cup (480 ml) Pepper Jack Cheese (Shredded)
- 8 oz (225 g) Mild Feta Cheese (Crumbled)
- 1/2 cup (120 ml) Cat Cora's Kitchen by Gaea's Green Greek Olives (Pitted and Sliced)
- 1/4 cup Cat Cora's Kitchen by Gaea's Kalamata Olives (Pitted and Sliced)
- 1/2 cup cherry tomatoes (Quartered)
- 1/2 cup (120 ml) Non-fat Greek-style Yogurt
Instructions
For the Roasted Red Pepper 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.
- Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.
For the Nachos:
- Preheat the oven to 350°F.
- Take the roasted red pepper salsa out of the fridge and set it aside.
- 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 the chips just until the cheese is melted, about 7 to 10 minutes. Remove the chips from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and then dab on small dollops of Greek yogurt.
- Place the remaining salsa into a bowl so folks can dip while they eat.
- Serve the nachos right away with the remaining salsa on the side for folks to dip.
Twist It:
- Make the salsa into a smooth, creamy sauce in your food processor.
- Just add the roasted pepper, garlic, salt, and oregano to the bowl of a food processor and pulse until ingredients are pureed. You don’t need to mince the garlic and oregano but just chop them roughly and let the processor do the work. (If your food processor is larger than a 1-quart model you may need to double the salsa recipe; serve any leftover salsa with eggs the next day.)
- With the motor running, pour in the olive oil until the mixture is completely smooth. Scrape the puree into a small bowl and mix in the yogurt until blended. Taste and add more salt if necessary. This gives you a creamy, bright red sauce that’s a complete flavor blast.
- As soon as you pull the warm nachos from the oven, drizzle this sauce over the top in a lattice pattern.
- 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.
- Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.
Notes
- Chill the salsa for at least 30 minutes to enhance the flavors.
- Use high-quality Greek extra virgin olive oil for the best taste.
- Adjust salt to your preference after chilling.
- Serve with pita chips or over grilled meats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 cup salsa
- Calories: 60
- Sugar: 2
- Sodium: 150
- Fat: 5
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
Why does the salsa need to chill for 30 minutes before serving?
The instructions specifically say to chill the roasted red pepper mixture for 30 minutes. This resting time lets the garlic, fresh oregano, and Sitia Crete D.O.P. olive oil meld together — the flavors are sharper and less integrated when the salsa is served immediately.
What makes this a Greek-style nacho rather than a standard one?
The recipe swaps the standard tomato-based salsa and cheese for a roasted red pepper salsa built on Greek extra virgin olive oil and fresh oregano, served with hummus and pita chips rather than tortilla chips. Chef Cat Cora developed it specifically as a Mediterranean twist on Super Bowl snack food using Gaea olive oils.
