Monday, August 1, 2011

Meditteranean Nachos

The small Wyoming city that I live in is wonderful in a lot of ways. Except it's somewhat infamous with everyone around here for having a frustratingly (is that a word? please?) tiny amount of quality non-chain restaurants. And an even smaller amount of non-chain-non-steakhouse restaurants. Steak is it's own food group around here.

But! there is one cute trendy place that is pretty much everyone's go-to for date nights. Or heck, I've been there quite a few times with friends for girls-night-out. It's this fun little tapas bar right downtown that has a great atmosphere (including old classic black and white movies projectedd on the wall all night). I love going there. Oh, yeah, they also happen to have fantastic food.

Whenever my husband and I go there for date night, we always get a few of their tapas plates so we can sample a little bit of everything. But I like to make sure that the Mediterranean Nachos always make the cut. They're pita chips piled high with artichokes, tomato, feta and olives. Then it comes with a slightly spicy cheese sauce that you can drizzle on top to your heart's content. Yum!

Since I happen to love making my own pita chips, I thought it was high time that I copycat the "nachos."


Y'all, I love the way the crispness of the pita chips mixes with the creamy cheese sauce. And you get a nice balance of light tangy flavors from the artichoke, tomato and feta.

Oh, I skipped the olives because I only like them in certain things. But feel free to include them in yours. Because you're going to want to make this. Seriously.

Mediterranean Nachos
Serves 4

Pita chips (recipe here)
2 roma tomatoes
6 oz jar marinated and quartered artichokes, drained
1/2 cup feta cheese, crumbled
1/2 cup chopped black olives
2 tbsp. butter
2 tbsp. flour
1 1/4 cups milk
1 tsp. creole seasoning (I use the Tony Chachere's brand)
8 oz monterey jack cheese, grated*

Chop the tomatoes and drained artichokes. Set aside.

In a saucepan melt butter over medium low heat. Be sure and keep the heat no higher than medium otherwise the sauce can become grainy. When the butter has melted, whisk in flour. Cook for two minutes to allow the flour to thicken the butter. Pour in milk and creole seasoning. Bring to a simmer, stirring occasionally. Once the milk is simmering, reduce the heat to low and stir in the monterey jack cheese. When the cheese is melted, remove the pan from the heat.

To serve, pile pita chips onto a plate, top with artichoke, tomato, feta and olives. Drizzle the cheese sauce over the top and dig in!

*For a much creamier sauce, grate the cheese yourself instead of buying it pre-grated. Please. 

1 comment:

  1. A topless bar? Just kidding! This is our go-to date restaurant! And I love these nachos. I'll probably add chopped klamatta olives and feta but they look divine. Excited to try this! mmmmm... P.S. I'm pinning this!

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