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Start by preheating your oven to 375 F.
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Add the pita wedges to a sheet tray, laying them evenly onto the tray.
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Lightly spray the pita wedges with cooking spray and season with a bit of salt.
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Place the sheet tray into the preheated oven and cook for about 10 minutes, or until the pitas have turned crisp but are not burned.
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Remove from oven and set aside.
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These will be your nacho chips.
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I use a fajita skillet for my next step, however Im sure not everyone has a fajita skillet laying around.
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I actually use my fajita skillet for nachos more than I do for fajitas.
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Go figure.
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If you do not have a skillet, simply overlap your pita chips on the baking tray to build your nachos.
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As you are layering the nacho chips, sprinkle some of the mozzarella cheese in between the wedges as that will become your cheesy glue and keep the wedges intact.
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Next, layer on the feta cheese and top with the diced chicken and shallots.
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Place the tray back in the oven for about 5-10 minutes or until the cheese becomes melted.
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The feta will not fully melt, but dont worry about that.
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Once the cheese is melted, remove the tray from the oven and shower on the tomatoes, olives and cucumber.
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Dig in.
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These Greek nachos were really, really good.
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The pita chip is a perfect vehicle that delivers the great taste from the Greek chicken.
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Then the slight bite of the shallot adds nicely to the sharpness of the feta cheese and olives.
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If you wanted to take these a step further, you could drizzle a bit of tzatziki sauce over the top, or serve it on the side.
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If you are looking for a new idea for serving up nachos, give these a shot.
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Hope you enjoy!
