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Ingredients

Nachos

Roasted Pepper Salsa

Directions

Nachos

  • Heat oven to 350 degrees. Remove salsa from fridge.

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  • Spread pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over chips. Scatter pepperoncini over cheese.

  • Bake chips just until cheese is melted, about 7 to 10 min. Remove from oven and scatter olives and cherry tomatoes over nachos.

  • Spoon some salsa over nachos and top with small dollops of yogurt. Place remaining salsa in a bowl so folks can dip while they eat. Serve immediately.

Roasted Pepper Salsa

  • Dice red peppers and combine in a bowl with oregano, garlic and kosher salt. Stir in EVOO. Taste and add more salt if necessary. Refrigerate for 30 min to let flavors meld. Makes 1 cup. Skip the Chopping: For a smooth salsa, combine all ingredients except the EVOO in a mini chopper. Pulse until pureed. With motor running, pour in EVOO; puree until smooth.

Nutrition Facts

408 calories; 24 g total fat; 1241 mg sodium. 34 g carbohydrates; 16 g protein;

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