Pita nachos give more spunk to the classic nacho recipe. It uses pita chips and other vegetables to build an awesome appetizer for all ages. This incredibly tasty dish is perfect for parties or snacks. You may also add some ground beef and sour cream or even guacamole to make the dish similar to the real thing.
You can prepare the pita nachos ahead of time and store them. It can keep it for about 3-5 days, so you have some handy just in case you want to nibble on some chips. This is also a good way to make use of leftover pita bread and even tortillas.
I can say that I am a fan of all types of nachos. I can have them with salsa, beef and cheese or everything on top. The only thing I am not fond of is eating them with what I call â€œfake salsaâ€ these are the bottled salsas that you can buy in the supermarket. Iâ€™d rather make the real thing. It tastes by far much better. Even salted pureed tomatoes have an impact compared to it.
1 small whole meal pita bread
1 cup salsa
1 spring onion, chopped
130g can corn kernels
1 green bell pepper, seeded and diced
1/4 cup grated low-fat cheese
Preheat the oven to 180C and then cut the pita bread in half. Slice it into triangles, the same size as corn chips. Place them on a baking tray and then bake them in the oven for 5-7 minutes or until they become crunchy. Remove them from the oven and let them cool. After, store them in an airtight or sealed container.
Drain the corn and discard the liquid. Place it in a bowl. Add the spring onions and the diced bell pepper. Stir in the prepared salsa.
Place the pita chips in a baking dish and sprinkle them with grated cheese. Heat it in the oven for another 5 minutes or until the cheese melts. Remove from the oven and transfer the pita chips to a serving platter. Top it with the corn and salsa mixture. Serve immediately.
Photo Courtesy Of:Â Â mandamonium