Greek Nachos with Feta

1 Review
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Photo: John Kernick
Yield
About 26 servings (serving size: 2 chips with 2 tablespoons salsa and 1/3 tablespoon yogurt)
By Rori Trovato
June 2011
RECIPE BY Health

Ingredients

  • 2 pounds tomatoes, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cucumber, seeded and finely chopped
  • 1/2 teaspoon kosher salt
  • 1 (6.5-ounce) bag pita chips
  • 3/4 cup finely crumbled feta cheese
  • 2% reduced-fat Greek yogurt

Nutritional Information

  • Calories 48
  • Fat 2g

How to Make It

Combine tomatoes, red onion, minced garlic, cucumber, and kosher salt. Preheat oven to 375°. Place pita chips on a baking sheet. Top chips with feta cheese, and bake until just melted (5 minutes). Remove from oven; top with tomato-and-cucumber salsa and a dollop of yogurt.

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Ratings & Reviews

lavenderagate's Review

lavenderagate
June 24, 2013
Was okay. Hubby liked it. Pita chips are filling if you haven't had them before. We baked about 10 min longer then said because the feta did not look melted. Even after the extra min. we did not see the melting of the cheese but by touch was very soft.
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