Notes

These nachos have a lot more flavor than the standard, restaurant-style nachos, thanks to olives, garlic, herbs, and roasted red peppers. You can use fresh peppers that you roast yourself or use jarred roasted peppers. Keep the salsa chunky or blend it with the yogurt so it is smooth and creamy (see Twist It).

Ingredients

• Roasted red pepper salsa
• 1/2 cup strips of roasted red pepper from a jar (or 1 large red pepper, roasted)
• 1 teaspoon minced garlic
• Pinch of kosher salt
• 1 1/2 teaspoons minced fresh oregano leaves
• 1 1/2 teaspoons extra-virgin olive oil
• Nachos
• 2 6-ounce bags pita chips (or 10 cups homemade chips)
• 2 cups shredded pepper jack cheese
• 8 ounces (1 cup) mild feta, crumbled
• 1/2 cup thinly sliced pepperoncini
• 1/2 cup green Greek olives, (such as Mt. Athos), pitted and sliced
• 1/4 cup kalamata olives, pitted and sliced
• 1/2 cup quartered cherry tomatoes
• 1/2 cup fat-free Greek-style yogurt

Notes

Jarred peppers are great and require much less time from the cook. You can keep them in your pantry and whip up this salsa in about a minute and a half.

TWIST IT

Smooth salsa: Add the roasted peppers, garlic, salt, and oregano to a food processor and pulse until ingredients are pureed. (You don't need to mince the garlic and oregano; just chop them coarsely.)

With the motor running, pour in the olive oil and process until the mixture is completely smooth. Scrape the puree into a small bowl and mix in the yogurt until blended. Taste and add more salt if necessary. As soon as you pull the warm nachos from the oven, drizzle the sauce over the top.