Sheet Pan Greek Nachos – Damn Delicious


The BEST Greek nachos ever!!!! With do-it-yourself pita chips, after all. And it’s all on one single sheet pan. MINIMAL CLEAN UP! YES!!!!

Sheet Pan Greek Nachos - The BEST Greek nachos ever!!!! With homemade pita chips, of course. And it's all on one single sheet pan. MINIMAL CLEAN UP! YES!!!!

This is a tough recipe.

MY OTHER RECIPES

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Not as a result of it’s tough or something.

But as a result of you possibly can’t cease snacking on the pita chips.

As you construct your nachos.

It’s simply bodily unimaginable.

So I needed to make two batches of pita chips.

One for snackage.

And one for the precise nachos.

Just remember to use the identical sheet pan for the nachos as you probably did for the pita chips.

We need to be higher at saving dishes.

Because ain’t no person bought time to be cleansing dishes whereas watching the sport.

Sheet Pan Greek Nachos

The BEST Greek nachos ever!!!! With do-it-yourself pita chips, after all. And it’s all on one single sheet pan. MINIMAL CLEAN UP! YES!!!!

Ingredients:

  • eight complete wheat pita pockets, reduce into wedges
  • Three tablespoons olive oil, divided
  • Kosher salt
  • eight ounces boneless, skinless rooster breasts
  • Freshly floor black pepper, to style
  • 1 cup diced English cucumber
  • half cup sliced kalamata black olives
  • half cup jarred roasted pink peppers, drained and chopped
  • half cup chopped pink onion
  • 1/Four cup crumbled feta cheese
  • 2 tablespoons chopped contemporary dill
  • 2 tablespoons chopped contemporary parsley leaves

For the tzatziki sauce

  • 1 cup plain Greek yogurt
  • 1 English cucumber, finely diced
  • 2 cloves garlic, pressed
  • 1 tablespoon chopped contemporary dill
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped contemporary mint, elective
  • Kosher salt and freshly floor black pepper, to style
  • 2 tablespoons olive oil

Directions:

  1. To make the tzatziki sauce, mix Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to style. Drizzle with olive oil. Refrigerate for no less than 10 minutes, permitting the flavors to meld; put aside.
  2. Heat 1 tablespoon olive oil in a big skillet over medium excessive warmth. Season rooster with salt and pepper, to style. Add rooster to the skillet and prepare dinner, flipping as soon as, till cooked by, about Three-Four minutes per facet. Let cool earlier than dicing into bite-size piece; put aside.
  3. Preheat oven to 400 levels F. Place pita onto a baking sheet. Drizzle with remaining 2 tablespoons olive oil; season with salt. Place into oven and bake till golden brown and crisp, about 10-12 minutes.
  4. Top with cucumber, olives, roasted pink peppers, onion and feta.
  5. Serve instantly, garnished with dill and parsley, if desired.