Mediterranean Nachos

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.

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Mediterranean Nachos

Prep time:  5 mins

Cook time:  3 mins

Total time:  8 mins

Serves: 2-4

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!

Ingredients

• 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
• Sriracha

Instructions

1. 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.
2. Top with a generous scoop of tzatziki, olives a pinch of fresh cilantro and a drizzle of Sriracha. Serve immediately.

Notes

*To lower the calories, bake your own corn chips with corn tortillas, a little olive oil and salt until crispy.
**I recommend gently warming the hummus before topping to make it easier to drizzle over the chips.

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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