So what inspired this lovely harmony of dishes? A recipe by Rachel, the blogger at Avocado A Day Nutrition.
I decided to switch mine up and add a twist to the classic nacho recipe!
Let’s get cooking!
1 large bag tortilla chips (about 9 ounces)
1/2 cup crumbled feta (divided into 1/4 cups)
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 (about 12 whole olives, sliced)
Hummus of your choice, for topping
1 tsp red wine vinegar
Ground black pepper, to tasteInstructions
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.
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.
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.
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!
And don’t forget to check out Avocado A Day Nutrition
As always, hope you enjoy!
Lots of LOVE,