Skinny Greek Loaded French Fry Nachos
Ingredients
The fries and toppings
-
1
package
Alexia Rosemary & Sea Salt French Fries (24 oz.)
-
½
lb
ground lamb
-
1
tablespoon
grape seed oil
-
to taste
salt & pepper
-
1
cup
diced cucumbers
-
⅓
cup
finely diced red onions
-
¾
cup
halved cherry tomatoes
-
¼
cup
halved kalamata olives
-
¼
cup
crumbled feta cheese
Tzatziki Sauce
-
1
clove
garlic (grated)
-
⅓
cup
grated cucumber
-
¾
cup
plain Greek yogurt
-
¼
teaspoon
dry dill
-
1
unit
juice of one lemon
-
to taste
salt & pepper
Instructions
- Preheat the oven to 425°F.
- Spray a baking sheet with cooking spray and spread the Rosemary French Fries in a single layer.
- Bake the fries for 18-20 minutes.
- In a food processor, combine yogurt, grated cucumber, garlic, dry dill, lemon juice, salt, and pepper, then blend until smooth.
- Heat a medium skillet over medium-high heat, add grape seed oil and ground lamb, and cook until no longer pink (about 4-5 minutes), seasoning with salt and pepper.
- Remove the fries from the oven, place them on a large plate, and top with ground lamb, diced tomato, diced cucumber, diced onions, feta cheese, kalamata olives, and tzatziki sauce.
Nutrition Facts (estimated)
Servings
8
Calories
121
Total fat
4g
Total carbohydrates
20g
Total protein
4g
Sodium
225mg
Cholesterol
1mg
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