Greek Nachos: A Mouthwatering Twist on a Classic Tex Mex Dish

Nachos are irresistible. When it comes to satisfying our cravings, nachos have always been a Tex Mex go-to food.  

The combination of crunchy tortilla chips, melted cheese, and a variety of toppings makes them an irresistible treat.  

And the simplicity of the tortilla chip being a simple carrier for all that goodness, no utensils needed, is a big attraction. 

If you’re wondering how you can kick up all that goodness to a new level, wonder no more. 

Enter Greek nachos. 

It’s a fusion of Mediterranean ingredients with the beloved Tex Mex nacho concept that creates a unique, flavorful, and unforgettable culinary experience. 

Let’s dive into the world of Greek nachos and talk about how you can easily create this tantalizing dish in your own kitchen on a weeknight. 

 

Greek Nachos: Essential Ingredients 

  1. Pita Chips: Instead of traditional tortilla chips, pita chips serve as the base for Greek nachos. Easily make your own pita chips from sliced and baked pita bread.
  1. Tzatziki Sauce: This creamy Greek yogurt, cucumber, and dill sauce, replaces the traditional Tex Mex tomato salsa. Use an English cucumber, not a slicing cucumber for this sauce and ring all the water you can from the freshly grated cucumber. You don’t want a watery sauce.
  1. Medley of Greek Ingredients: Chopped tomatoes, red onions, and black olives creates vibrant colors and a burst of freshness in every bite of these nachos. Sprinkle them over your pita chips as you would the traditional onion, jalapeños, and black beans on Tex Mex nachos.
  1. Grilled Chicken: Chicken that’s been marinated in red wine vinegar and oregano, grilled, and then cubed is the perfect protein touch. 

 

Greek Nachos: Assembly 

  1. Arrange the pita chips in a single layer on a sheet pan. 
  2. Drizzle the tzatziki sauce generously over the freshly baked and crisp pita chips
  3. Sprinkle the medley of Greek ingredients evenly over the sauced chips,
  4. Then add your grilled and cubed chicken on top.

 And last but not least, what would nachos be without cheese? Not nachos. 

On top of this delightful mixture, you’ll want to pony up some tangy, salty, traditional Greek feta cheese. 

Nothing else will do. 

Try this for tonight’s dinner. 

 

Print

Greek Nachos

You’ll love the crispy, tasty goodness of these Tex-Mex-style nachos with a Greek twist! It comes together in a snap. Try it today.

  • Author: Life At The Table
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: Feeds 3-4 1x

Ingredients

Scale

Nachos

  • 4 pita pockets or flour tortillas, cut into wedges
  • 1/2 cup tzatziki sauce
  • 1 cup marinated protein
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup kalamata olives, halved
  • 1/4 cup red onion, small dice
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons mint, chiffonade
  • 1 tablespoon olive oil
  • Fresh chopped mint for garnish

Tzatziki Sauce

  • 1 cup plain yogurt
  • 1/2 cup English cucumber, grated, water squeezed out
  • 3 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice

Protein Marinade

  • 8 oz chicken breast, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • Kosher salt
  • Additional olive oil for sautéing the chicken

Instructions

Marinate the Chicken

  1. Place your protein in a gallon-sized re-closable bag or other container.
  2. Combine all the ingredients for the marinade in a small bowl.
  3. Pour the marinade over the protein.
  4. Marinate at least 30 minutes or overnight.

Make the Pita Chips

  1. Preheat the oven to 350˚ F.
  2. Arrange the pita or tortilla wedges in a single layer on a sheet tray.
  3. Using a pastry brush, brush each wedge lightly with olive oil.
  4. Bake for 10 minutes.
  5. Remove the wedges from the oven and turn them over.
  6. Bake for another 5 minutes. Wedges should be browning and crisping. If they need more time, return them to the oven and bake another 2 minutes. Repeat this process until the wedges have browned and are crisp.
  7. Remove the sheet tray from the oven. The chips can remain on the sheet tray until you are ready to assemble the nachos. Or they can be made a day ahead, cooled, and then stored in an airtight container.

 

Make the Tzatziki Sauce

  1. Combine the ingredients for the tzatziki sauce in a medium bowl.
  2. Stir to combine.
  3. Taste and adjust seasoning with kosher salt as needed.

 

Sauté the Protein

  1. Heat a skillet over medium-high heat until hot.
  2. Add just enough olive oil so that when you swirl it, it will coat the bottom of the skillet
  3. Add your protein and sauté until brown.

Assemble the Nachos

  1. Arrange the pita (or flour tortilla) chips on a serving platter (or leave them on the sheet tray!).
  2. Spoon a bit of the tzatziki sauce over the chips.
  3. Layer the tomatoes, black olives, and red onion over the top of the sauce.
  4. Add the cubed chicken on top of the vegetables.
  5. Crumble the feta cheese on top of the chicken
  6. Garnish with the mint.

Notes

Feeds 3-4.

Want to go vegetarian or vegan? Substitute cashew yogurt for the dairy yogurt and 5-grain tempeh for the chicken.

Use a clean kitchen towel to ring the water from the grated cucumber.

 

 

Book NowBook Now