Mediterranean Nachos from The Weeknight Dinner Cookbook

tortilla chips ((I thought pita chips would be delicious too!))

mild cheddar cheese (, shredded & divided)

monterey jack cheese (, shredded & divided)

6- ounce can black olives (, sliced in half)

13.75- ounce can artichoke hearts (, drained, and chopped roughly)

small red onion (, thinly sliced)

roasted red peppers chopped into 1/2-inch pieces

chopped fresh Italian parsley

Tzatziki sauce for drizzling on top