Greek Nachos with Feta

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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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