Layers of crunchy chips, melted cheese and chopped chicken are topped with Mediterranean favorites for a fast and filling dinner the whole family will love! This Mediterranean Nachos recipe is from The Weeknight Dinner Cookbook by Mary Younkin.
Creative Nacho Recipe for Dinner
These Mediterranean Nachos are such a creative, easy way to throw together a dinner your family will love. A sheet pan full of crunchy tortilla chips covered in melted cheese, chicken and so many great Mediterranean toppings like olives, red onion, artichoke hearts, roasted red peppers and scoops of your favorite hummus.
Weeknight Sanity Saver
When it comes to dinnertime, it’s all out craziness here at our house. If I don’t have a plan in place, we usually end up eating boxed mac & cheese or driving through Chick-fil-A.
My friend Mary Younkin saved dinner many a nights in our house lately with her newly released cookbook: The Weeknight Dinner Cookbook. The recipes in her cookbook are all realistic to make for a busy weeknight dinner and downright delicious.
I’ve already tried several recipes and one of our favorites that I’ve made so many times for dinner (and even lunch), are these Mediterranean Nachos.
Ingredients You Have on Hand
These nachos are loaded with ingredients that we almost always have on hand so you can imagine how easy they are to make on a busy weeknight when we need something fast and filling. Served with hummus, tzatziki and a big salad on the side, we all get giddy as we gather around the table to start digging in.
My sheet pan chicken and black bean nachos are already such a favorite easy dinner. They’re so effortless for me to make and everyone loves them! And what’s not to love about this new version? A sheet pan full of crunchy tortilla chips covered in melted cheese, chicken and so many great Mediterranean toppings!
Mediterranean Nachos Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Tortilla chips or pita chips
- Shredded mild cheddar cheese
- Shredded Monterey Jack cheese
- Chopped cooked chicken
- Black or Kalamata olives
- Canned plain or marinated artichoke hearts
- Red onion
- Roasted red peppers
- Fresh Italian parsley
- Feta cheese, for garnishing
- Hummus and tzatziki sauce, for serving
Supplies:
How to Make Mediterranean Nachos
- Preheat oven to 350°F. Spread about two-thirds of the tortilla chips across a large rimmed baking sheet. Combine both cheeses in a bowl and toss lightly to combine.
- Sprinkle about half of the cheese mixture over the chips.
- Top with half the chicken, half the olives, half the artichoke hearts, half the onion and half the red peppers.
- Spread the remaining one-third chips over the toppings and sprinkle with two-thirds of the remaining cheese mixture. Spread the remaining half of the toppings over the cheese.
- Sprinkle with the remaining cheese.
- Bake for 6 to 8 minutes, until the cheese has melted completely. Remove from the oven and sprinkle with the parsley and feta cheese, if desired.
- Serve with hummus and tzatziki sauce.
More of the Best Homemade Chips and Dips
When I dip, you dip, we dip! Who doesn’t love chips and dips?! They’re such a great snack or appetizer to any meal. With so many different ways to dive in, I’ve rounded up some of our favorite homemade chip and dip recipes for you to enjoy!
If you make these Mediterranean Nachos, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Mediterranean Nachos {The Weeknight Dinner Cookbook}
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 6 servings
- Category: Meals
Description
Layers of crunchy chips, melted cheese and chopped chicken are topped with Mediterranean favorites for a fast and filling dinner the whole family will love!
Ingredients
- 28 ounces tortilla chips (or pita chips)
- 3 cups mild cheddar cheese, shredded, divided
- 3 cups Monterey Jack cheese, shredded, divided
- 2 cups chopped cooked chicken
- 1 (6 ounce) can black or kalamata olives, drained, olives sliced in half
- 1 (13.75 ounce) can plain or marinated artichoke hearts, drained, hearts quartered lengthwise or roughly chopped
- 1/2 small red onion, thinly sliced, about 1/3 cup
- 1/2 cup roasted red peppers, chopped into 1/2-inch pieces
- 1/4 cup chopped fresh Italian parsley
- feta cheese, for garnishing
- hummus and tzatziki sauce, for serving
Instructions
- Preheat oven to 350°F. Spread about two-thirds of the tortilla chips across a large rimmed baking sheet. Combine both cheeses in a bowl and toss lightly to combine. Sprinkle about half of the cheese mixture over the chips and top with half the chicken, half the olives, half the artichoke hearts, half the onion and half the red peppers.
- Spread the remaining one-third chips over the toppings and sprinkle with two-thirds of the remaining cheese mixture. Spread the remaining half of the toppings over the cheese and sprinkle with the remaining cheese. Bake for 6 to 8 minutes, until the cheese has melted completely. Remove from the oven and sprinkle with the parsley and feta cheese, if desired.
- Serve with hummus and tzatziki sauce.
Notes
Mary’s preference for the roasted red peppers in this recipe is the jarred variety. While she personally prefers the halved olives, feel free to save yourself a minute or two’s work and substitute a 4-ounce can of sliced olives for the whole ones.
The first time I made these it was a long shot because my husband had gotten on board with changing our eating habits and I was able to make these easily and good for you. A couple of months ago my husband wouldn’t have touched these in a million years but to my surprise he loved them! I’m making them again tonight for dinner, thanks for sharing!
That’s awesome! Hope you all continue to enjoy! 🙂
Recipe doesn’t mention any feta cheese, although picture shows what looks like feta. gotta go with feta for sure, these look amazing.
Hi Shelly! Thanks for catching that. I’ll make a note in the recipe. Feta is not included in the original recipe from the cookbook, but I couldn’t not add it. So yummy! Enjoy!
I am so very happy that you’re loving the cookbook!! That thrills my heart. And these nachos? I need to make them again in the very near future. Thanks so much!