Mediterranean Nachos With California Lavash Food

MEDITERRANEAN NACHOS

Mediterranean Nachos image

Make and share this Mediterranean Nachos recipe from Food.com.

Provided by Sabra Recipes

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups Stacey's Pita Chips
2 tablespoons Sabra® Roasted Garlic Hummus, divided
2 tablespoons Sabra® Roasted Red Pepper Hummus, divided
8 -10 grape tomatoes, cut in half lengthwise
1/4 cup chopped zucchini (about 1/4-inch chunks)
2 tablespoons chopped Greek olives
2 tablespoons chopped pepperoncini peppers
1 1/2 cups shredded mozzarella cheese

Steps:

PREHEAT oven to 375 degrees F.
PLACE pita chips in a 9-10 inch skillet or other oven proof pan or baking dish of a similar size. Top with small spoonfuls of Sabra® Hummus. Sprinkle tomatoes, zucchini, olives and pepperoncinis over the chips. Top with shredded mozzarella.
BAKE 15-20 minutes or until cheese has melted and edges are beginning to brown. Serve warm.

MEDITERRANEAN NACHOS

Mediterranean Nachos image

Make a Mediterranean version of nachos using crisped pita wedges topped with ground lamb or beef, feta cheese and a creamy cucumber sauce.-Zaza Fullman-Kasl, Ventura, California

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

2 medium cucumbers, peeled, seeded and grated
1-1/2 teaspoons salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
3/4 teaspoon pepper, divided
6 whole pita breads
Cooking spray
1 pound ground lamb or beef
2 garlic cloves, minced
1 teaspoon cornstarch
1/2 cup beef broth
2 cups plain Greek yogurt
2 tablespoons lemon juice
1/4 teaspoon grated lemon zest
2 cups torn romaine
2 medium tomatoes, seeded and chopped
1/2 cup pitted Greek olives, sliced
4 green onions, thinly sliced
1/2 cup crumbled feta cheese

Steps:

In a colander set over a bowl, toss cucumbers with 1/2 teaspoon salt. Let stand 30 minutes. Squeeze and pat dry. Set aside. In a small bowl, combine the cumin, coriander, paprika, 1/2 teaspoon pepper and 1/2 teaspoon salt; set aside., Cut each pita into eight wedges; arrange in a singer layer on ungreased baking sheets. Spritz both sides of pitas with cooking spray; sprinkle with 3/4 teaspoon seasoning mix. Broil 3-4 in. from the heat for 3-4 minutes on each side or until golden brown. Cool on wire racks., In a large skillet, cook lamb and remaining seasoning mix over medium heat until lamb is no longer pink. Add garlic; cook 1 minute longer. Drain. Combine cornstarch and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the yogurt, lemon juice, lemon zest, cucumbers and remaining salt and pepper. Arrange pita wedges on a serving platter. Layer with lettuce, lamb mixture, tomatoes, olives, onions and cheese. Serve immediately with cucumber sauce.

Nutrition Facts : Calories 253 calories, Fat 12g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 628mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

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