Tonight's Dinner: Mediterranean nachos recipe
Nachos are usually considered a good appetizer or party food, especially during football season. But if you add some fresh vegetables and hummus, that party food becomes a delicious family dinner in a pinch.
Nachos — that tasty treat that's usually seen during football parties and as appetizers for Cinco de Mayo. But who says this yummy chip treat has to be reserved for parties or as a lead-in to something more filling? Why can't those nachos be the main event? And why do they have to be made with tortilla chips, guacamole and salsa? Couldn't you substitute fresh vegetables for the frijoles? And if you're sick of tortilla chips, why not use pita chips instead? You could easily do all these things. But you know what you get if you do? You no longer have a plate of Mexican nachos. Now you have a Mediterranean version that's just as delicious and even more filling than the original.
- 4 cups pita chips
- 3 tablespoons artichoke hummus
- 3 tablespoons roasted red pepper hummus
- 1/4 pound cherry tomatoes, halved
- 1 small zucchini, cut into 1/4-inch chunks
- 12 green olives, sliced
- 1-1/2 cups mozzarella cheese, shredded
- Preheat the oven to 375 degrees F.
- Place the chips into a large ovenproof skillet. Top with artichoke and red pepper hummus. Sprinkle the tomatoes, zucchini and olives over the chips. Top with the mozzarella and bake for 15 to 20 minutes or until the cheese is melted. Serve immediately.