What's for Dinner? Mediterranean Sheet Pan Nachos

Did someone say nachos? Oh, wait. That was me. I'm always saying nachos - or screaming it from roof tops. Ha! Ha! Seriously though, this mediterranean version is full of fresh flavors and textures - the perfect summertime dinner.

These Mediterranean Nachos are the perfect summer meal!

Topped with fresh English cucumber, bright red cherry tomatoes, fragrant red onions, sliced kalamatas, and crumbled feta, these nachos are practically a salad - only better - so much better!



These nachos start off in a sheet pan with shredded Monterey Jack smothering a layer of crispy corn chips. Pita chips would also be awesome.



After a brief spell in the oven, hummus and plain yogurt get drizzled all over. I like to pop my sauces into Ziplock bags, snip off the corner, and squeeze them out in a pretty pattern.

Mediterranean "salsa" made with cherry tomatoes, English cucumber, and red onion.

Next come the goodies. I made a "salsa" out of summer fresh tomatoes, English cucumber, and red onions. I sprinkled my salsa evenly over the nachos along with some crumbled feta and sliced kalamata olives.

Don't you just want to dive into this tray of fresh and fabulous Mediterranean Nachos?

Look at those beauties. So fresh and full of flavor. Cool cucumbers, fresh tomatoes, salty feta, and briny olives elevating those toasty and cheesy corn chips to new heights of nacho awesomeness! Treat this tray of nachos like the coolest of summer pools and just dive right in.

Mediterranean Sheet Pan Nachos

INGREDIENTS
1 7 to 10 oz bag corn tortilla chips or pita chips
3 cups shredded monterey jack
1/2 cup spicy hummus
1/2 cup plain yogurt
1 10.5 oz package cherry tomatoes, diced
1 English cucumber, diced
1 medium red onion, diced
1/2 cup kalamata olives, sliced
1/2 cup crumbled feta

DIRECTIONS
1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper for easy clean up.
2. Lay down a layer of chips on your pan and top with Monterey Jack.
3. Bake for 7 to 10 minutes until cheese is melted and chips are a little toasty.
4. Fill a ziplock bag with hummus, snip off 1/4 inch off the corner and squirt all over your nachos. Do the same with the yogurt.
5. I like to combine my tomatoes, onion, and cucumber into a "salsa" and sprinkle an even layer over the nachos. You'll have left over salsa.
6. Top with olives and feta.