Nachos with a Greek twist. Pita chips topped with lamb, olives, tomatoes, and feta.
I've had this idea in the back of my mind for a while. When I cooked Herb Roasted Leg of Lamb and had so much left over I finally had the most important component of this dish. The goal was to make this as much like regular nachos as possible but with a Greek or Mediterranean twist. Instead of tortilla chips I used pita chips. Instead of cheddar or Mexican blend cheese I used feta (and a little monterey jack cheese to hold things together). I used lamb, red onions, tomatoes, and olives and topped it all with a dollop of Tzatziki instead of sour cream or guacamole. It was fantastic. If you like Greek/Mediterranean dishes this is a different take on nachos that you will love. These nachos make a great snack or dinner.
Monterey jack cheese
Herb Roasted Leg of Lamb, chopped (or any kind of lamb)
Red onion, sliced
Tomatoes, seeded and chopped
Spread a single layer of chips on the bottom of a baking pan.
Top the chips with a thin layer of monterey jack cheese. Then add some lamb, onions, tomatoes, and olives. Top with feta and another layer of chips. Repeat this step once or twice.
Bake the nachos at 300F for 15-20 minutes then broil until the top layer of cheese is melted (feta doesn't melt but the monterey does).
Remove from oven and top with a large dollop of Tzatzikki.
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