bringing the love back to your relationship with food

Love and Greek Salad Nachos

 

Two food items I love dearly: Nachos and Greek Salad.

 

I mean, who doesn’t love a good ol’ fashioned serving of nachos? There’s a place in Philly called El Vez where we go to eat and basically just order the nachos every single time. They are the best!

 

And Greek salads are right up there in my top favorite styles of salads, as it combines fresh and crisp tomatoes and cucumbers with salty feta and olives. 

So what inspired this lovely harmony of dishes? A recipe by Rachael Hartley from her blog, The Joy of Eating. 

 

This month, The Recipe Redux challenged us to celebrate other bloggers by picking a recipe from another blog! I’ve read Rachel’s blog a few times and any time I see another Registered Dietitian refer to intuitive eating, I know we are on the same page about our views that diets suck! As a new RD (and fairly new blogger), I am inspired by bloggers like Rachael…and I am especially inspired by recipes like her Epic Vegetarian Nachos.

I decided to switch mine up and add a twist to the classic nacho recipe! 

Let’s get cooking!

 

Greek Salad Nachos

June 21, 2016

By:

Ingredients
  • 1 large bag tortilla chips (about 9 ounces)
  • 1/2 cup crumbled feta (divided)
  • 1/2 cup shredded colby jack cheese
  • 1 red bell pepper, sliced
  • 2 green bell peppers, sliced
  • 1/8 tsp garlic powder
  • 1/2 tbsp olive oil
  • 1 tomato, chopped
  • 2 small cucumbers (or 1 medium sized), chopped
  • 1/4 cup sliced kalamata olives
  • Hummus of your choice, for topping
  • 1 tsp red wine vinegar
  • Salt&pepper, to taste
Directions
  • Step 1 Preheat oven to 400 degrees. On a large baking sheet, combine bell peppers and olive oil. Season with ground pepper (about 1/8 tsp) and garlic powder. Bake for about 10 minutes. 
  • Step 2 Once peppers have cooked, remove from oven and set aside. On the baking sheet, lay out chips and top with colby jack cheese, half of the feta, kalamata olives and peppers. Bake in oven for 5-8 minutes or until cheese has melted. 
  • Step 3 Combine cucumbers, tomato, remaining feta and vinegar in small bowl to make your Greek salad. When nachos are done in oven with cheese melted, remove and spread with greek salad. Top with a few dollops of hummus and any other garnishes of your choice!
 

​There you have it! This was such a delicious combo…you got warm chips, melty cheese which go so well with some fresh salad right on top!

The hummus is a playing the role of sour cream or guacamole like you’d see on classic nachos. Gives it that extra creamy bite that make the texture of nachos just perfect. You don’t really need to season anything with salt because the feta and olives give it the salt it needs. You can switch up the salad ingredients and add spinach, red onion or even some avocado. 

However you do it, make it how you love it!

As always, hope you enjoy!

Lots of LOVE,

​Eva

 



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