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Mediterranean Nachos

  • Prep Time: 15
  • Cook Time: 6 - 8 minutes
  • Servings: 4
  • Course: Side Dish

Artichokes, roasted red pepper hummus and feta cheese put a Mediterranean spin on standard nachos. This easy appetizer will disappear quickly.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Non-Stick Aluminum Foil is a great way to make sure foods don't stick and helps make clean up easy!


  • 6 cups tortilla chips
  • 1 7-ounce container roasted red pepper hummus
  • ½ cup sun-dried tomato pesto
  • 1 12-ounce jar marinated artichoke salad, drained and coarsely chopped
  • 4 ounces basil-and-tomato-flavored feta cheese
  • 2 tablespoons minced shallot
  • Crushed red pepper to taste
  • 3 tablespoons chopped fresh basil (optional)
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat oven to 475°F. Line a large rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil with the non-stick (dull side) facing up. Arrange chips on pan.

Step 2

Dollop hummus over chips. Top with spoonfuls of pesto and artichoke salad. Sprinkle with feta, shallot and crushed red pepper. Bake 6 to 8 minutes or until the cheese is softened. Sprinkle with basil, if desired.

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