Pita-chos - Mediterranean nachos

A few years ago, I threw a dinner party with a Mediterranean theme that included a whole melange of dishes from Greece, Italy and the Middle East. When it was all said and done and the last guest had finally sobered after rounds of ouzo and left, I had a lot of food leftover - loaves of pita bread, hummus, baba ghanouj, and even the basic ingredients. I was going to be eating Mediterranean food, three meals a day, for three weeks.

To shake it up, I made pita-chos (TM) - a mashup between Mediterranean ingredients and Mexican nachos. And while I'm usually one who prefers to stay away from fusion, the ingredient substitutions were perfect and easy; I couldn't resist them.

Sarah's Pita-chos

Cut pita bread into wedges to make pita chips. These can be deep-fried, but I find that brushing them with olive oil and baking them is much easier.

Place pita chips on a plate. Top with hummus (in place of refried beans), baba ghanouj (roasted eggplant dip instead of salsa), grilled lemon/garlic/oregano chicken (instead of Mexican-spiced grilled chicken), feta cheese (in place of regular nacho Jack cheese), chopped tomatoes, artichoke hearts, and red onions, Greek olives (instead of plain black olives) and flat leaf parsley (instead of cilantro).