Jenny Craig Recipe Creation: Loaded Greek Nachos | No Thanks to Cake
A fun Greek-inspired twist on Jacqueline's restaurant style nachos that I shared a few months back, I hope you love these Greek nachos as much as I do!
Ingredients
- 1 pkg. Jenny Craig Chicken Street Tacos
- 2 Tbsp. fresh tzatziki sauce (recipe here)
- ½ cup shredded lettuce
- 1 roasted red bell pepper, sliced
- ⅓ English cucumber, diced + 10 cucumber slices
- 1 roma tomato, diced and seeded
- ¼ red onion, diced
- 2 tsp. red wine vinegar
- salt and pepper
- 1 pinch oregano, dried
- fresh lemon juice
- 4-5 pepperoncini rings
- 2 kalamata olives, pitted and minced
Instructions
- Preheat your oven to 350 degrees.
- Cook your Jenny Craig street tacos per the package instructions. Yes, these tacos will transform into nachos here in just a few minutes.
- Remove the chicken filling to a small bowl, squeeze fresh lemon over the filling and add a pinch of oregano. Set aside.
- Cut the tortillas into quarters to create the chips. Place on a greased baking sheet and top the chips with a quick spray of cooking spray. Bake in the oven for 13 minutes, keeping an eye on them so that they get toasty, but not burnt.
- In a medium bowl, combine diced cucumbers, tomatoes, and onion to create a Greek pico de gallo. Add red wine vinegar and salt/pepper to taste.
- Chop all of your toppings for your nachos as your chips finish up cooking in the oven.
- Arrange chips and extra cucumber slices on a plate. Top with chicken mixture. I always seem to have extra toppings when I make nachos. These extra cucumbers served as great chips to scoop up the extra veggies!
- Load your nachos with your veggies: cucumber-tomato salad, lettuce, pepperoncini rings, and roasted red peppers.
- Add your tzatziki and kalamata olives, and get ready to dive in!