Original recipe by PartySugar
1 package pita bread
5 tablespoons extra-virgin olive oil
cayenne pepper, salt, and black pepper to taste
2 cloves garlic, grated
1 medium onion, finely chopped
3/4 lb ground lamb
A pinch of cinnamon
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2-1 cup beef stock, enough to moisten
1/4 cup fresh oregano leaves
1 cup crumbled feta cheese
1/2-1 cup crumbled goat cheese
1/2 cup pitted kalamata olives, chopped
1 tablespoon white wine vinegar
1 tablespoon red wine vinegar
2 vine-ripe tomatoes, seeded and chopped
1/2 cup peppercini, seeded and chopped, or pepperoncini rings
1/4 cup fresh parsley leaves
- Preheat the oven to 375ºF.
- Slice the pita bread into triangular wedges and arrange on a sheet tray. Coat with olive oil and season with cayenne pepper, salt, and black pepper. Toast in the oven until golden brown, about 15-18 minutes.
- Place a large skillet over medium heat and add two tablespoons of the oil. Once hot, add the garlic and onion. Saute until veggies are soft about 10 minutes.
- Add the ground lamb, the cinnamon, the paprika, dried oregano, and the red pepper flakes. Break up the lamb with the back of a wooden spoon as it browns, about 6-8 minutes. Cook stirring occasionally for about four minutes. Add 1/4 cup of beef stock to keep moist (adding more if needed) and cook for about 5 minutes more. Stir in the fresh oregano.
- Top each pita chip with a little of the ground lamb mixture. Sprinkle both cheeses over the top, taking care to cover each chip with cheese.
- Bake in the oven for 10 minutes, or until the cheese is melted and the chips are crispy.
- Meanwhile, make the salsa: combine the tomatoes and olives in a small bowl. Toss with 1 tablespoon olive oil and the vinegars. Stir to combine.
- Remove the nachos from the oven and top with the salsa, peppercinis, and fresh parsley. Enjoy immediately.