Aegean Nachos

Makes 4 servings

Julie

Hmmm...nachos. You should be proud- I’m branching out.

ingredients

1 package whole wheat pita bread or substitute a bag of Stacy’s Whole Wheat Pita chips (If you are in a rush)
5 tablespoons extra-virgin olive oil
cayenne pepper, salt, and black pepper to taste
2 cloves garlic, grated
1 medium onion
3/4 lb ground lamb
A pinch of cinnamon
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2-1 cup low sodium beef stock, enough to moisten
1/4 cup fresh oregano
1 cup crumbled feta cheese
1/2-1 cup crumbled goat cheese or low-fat mozzarella
1/2 cup pitted kalamata olives, chopped
1 tablespoon white wine vinegar
1 tablespoon red wine vinegar
2 tomatoes
1/2 cup peppercini or pepperoncini rings
1/2 cup sundried tomatoes
1/4 cup fresh parsley leaves

1
Preheat the oven to 375°F.
2
Slice the pita bread into triangular wedges and arrange on a sheet tray. Coat with olive oil and season with cayenne pepper, salt, and black pepper. Toast in the oven until golden brown, about 15-18 minutes.
3
Chop tomatoes, olives, oregano, peppercini, green pepper and sun dried tomatoes.
4
Mince Garlic.
5
Place a large skillet over medium heat and add two tablespoons of the oil. Once hot, add the garlic and onion. Saute until veggies are soft about 10 minutes.
6
Add the ground lamb, the cinnamon, the paprika, dried oregano, and the red pepper flakes. Break up the lamb with the back of a wooden spoon as it browns, about 6-8 minutes.
7
Cook stirring occasionally for about four minutes. Add 1/4 cup of beef stock to keep moist (adding more if needed) and cook for about 5 minutes more. Stir in the fresh oregano.
8
Top each pita chip with a little of the ground meat mixture. Sprinkle both cheeses over the top, taking care to cover each chip with cheese.
9
Bake in the oven for 10 minutes, or until the cheese is melted and the chips are crispy.
10
Meanwhile, use a food processor to make the salsa: combine a bit of oregano, the tomatoes and olives and toss with 1 tablespoon olive oil and the vinegars. Do not over blend. (The mixture should still be chunky).
11
Remove the nachos from the oven and top with the salsa, peppercinis, sun dried tomatoes, and fresh parsley.