To add a Greek flare to the traditional snack, I looked to my kitchen staples . Instead of tortilla chips, I grabbed Stacy’s Pita Chips to begin my layering. I sidelined ground meat for Loukaniko sausage, dolloped Tzatziki instead of sour cream, and subbed in some quick pickled green peppers instead of spicy salsa. The feta and Kasseri cheeses connected seamlessly like Brady passing to Hogan in the end zone. To finish, I sprinkled a medley of diced tomatoes, Kalamata olives and fresh mint atop the bubbling scape. The colorful Mediterranean myriad of red and white toppings atop a blue platter was an ode to our mighty Patriots.
1 green pepper, halved and thinly sliced
2 T red wine vinegar
1/2 t granulated sugar
8 oz plain Greek yogurt
1/4 medium cucumber, peeled, seeded, and grated
1 clove minced garlic
1 T EVOO
1 T lemon juice
1/2 t dried mint
1/2 t dried oregano
1 (18 oz) bag pita chips (homemade or I love Stacy’s)
1 c mild grating cheese (I used Kasseri, could use Monterrey Jack)
1 c crumbled feta cheese, (plus more for garnish)
3 links Loukaniko sausage, casing removed and diced
1 c diced tomatoes
2/3 c sliced Kalamata olives
1/4 c fresh mint leaves
2 shallots, diced
Salt and pepper throughout
Pickled Green Peppers: Mix the green peppers, red wine vinegar, big pinch of salt and sugar in a shallow bold and let marinate in the fridge- at least 30 minutes (and up to a day).
Tzatziki: In another small bowl, mix the Greek yogurt, grated cucumber, garlic, EVOO, lemon juice, dried mint, dried oregano, salt and pepper and let meld in the fridge.
Preheat oven to 375 degrees Fahrenheit. As the oven preheats, in a small skillet lightly fry the Loukaniko cubes. Once golden, pour onto a plate with paper towel to drain.
Assembly: On a large baking sheet, arrange a layer of half of the pita chips across. Cover with half of the cheeses, and half of the Loukaniko. Add another layer of pita chips and cover again with the remaining cheeses and Loukaniko. Sprinkle with the shallots and bake for 15 minutes or until the cheeses are bubbling and the chips are lightly golden. Next, top the warm nachos with the diced tomatoes, Kalamata olives, and Pickled Green Peppers (strained from the vinegar liquid). Dollop across with Tzatziki and sprinkle with the fresh mint leaves. Serves 4-6.