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.
- 10 ounces (280 g) tortilla chips
- 3 cups (360 g) mild cheddar cheese, shredded, divided
- 3 cups (360 g) Monterey Jack cheese, shredded, divided
- 1–2 cups chopped cooked chicken
- 1 (6-oz [170-g]) can black or kalamata olives, drained, olives sliced in half
- 1 (13.75-oz [385-g]) can plain or marinated artichoke hearts, drained, hearts quartered lengthwise or roughly chopped
- 1/2 small red onion, thinly sliced, about 1/3 cup (50 g)
- 1/2 cup (90 g) roasted red peppers, chopped into 1/2-inch (1.3-cm) pieces
- 1/4 cup (12 g) chopped fresh Italian parsley
- feta cheese, for garnishing (optional)
- plain or garlic hummus, sour cream or tzatziki sauce, for serving
- 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, sour cream and/or tzatziki sauce.
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.