By Cat Cora
1/2 cup roasted red peppers
1 teaspoon garlic (Minced)
Salt to taste
1 1/2 teaspoons fresh oregano (Minced)
1 1/2 extra virgin olive oil
12 ounces pita chips
2 cup pepper jack cheese (Shredded)
8 ounces mild feta cheese (Crumbled)
1 cup Kalamata olives (Pitted and Sliced)
1/2 cup cherry tomatoes (Quartered)
1/2 cup Greek nonfat yogurt
For the Roasted Red Pepper Salsa:
Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.
For the Nachos:
Preheat the oven to 350 degrees. Take the roasted red pepper salsa out of the fridge and set it aside. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake the chips just until the cheese is melted, about 7 to 10 minutes. Remove the chips from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and then dab on small dollops of Greek yogurt. Place the remaining salsa into a bowl so folks can dip while they eat. Serve the nachos right away with the remaining salsa on the side for folks to dip.