Chef notes
I may not be into sports but I am very much into nachos. And it’s no secret that nachos are a delicious, quick and versatile food. A good fit for every occasion from breakfast to tailgating, I would argue that nachos are one of the more perfect dishes. Many weeknights, I throw together what I like to call ‘dinner nachos,’ which are essentially tortilla chips topped with refrigerated leftovers and pantry staples. It is always a win in my house and it will be in yours too.
These Mediterranean-style nachos came about one weeknight while I was making ‘dinner nachos.’ They’ve quickly become my go-to for hosting tailgates and parties at my house. My last Super Bowl party was nacho-themed. These Mediterranean-inspired nachos are always a hit because they’re flavorful, vegetarian and look beautiful.
When preparing this recipe, I always plan on doubling both the tzatziki and tahini sauces. The quick tzatziki is a great option to have on hand for serving with vegetables and chips while the lemon-maple tahini sauce doubles as a delicious salad dressing.
If meatier nachos are more your style, I love to make these with ground lamb or beef as a wink to gyros. Brown the meat, season with shawarma seasoning and add as a layer to this fun platter.
Technique Tip: Funnel tahini sauce into a squeezable bottle and drizzle it across the nachos for an extra beautiful presentation. Serve any leftover nachos with a sunny-side up fried egg and hot sauce for a delicious breakfast.
Swap Option: To get nachos on the table even faster, switch out homemade tzatziki for store bought.
Dining and Cooking