Pita Nachos Recipes
PITA NACHOS
This after-school snack is inspired by nachos, but it's a bit healthier.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Heat broiler, with rack set in top third of oven. Arrange pita pieces in a single layer, cut side up, on a baking sheet; dividing evenly, top each first with salsa, then cheese.
- Broil until cheese has melted and edges of pita are crisp, 2 to 4 minutes. Serve with extra salsa, if desired.
MEDITERRANEAN NACHOS
Make a Mediterranean version of nachos using crisped pita wedges topped with ground lamb or beef, feta cheese and a creamy cucumber sauce.-Zaza Fullman-Kasl, Ventura, California
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a colander set over a bowl, toss cucumbers with 1/2 teaspoon salt. Let stand 30 minutes. Squeeze and pat dry. Set aside. In a small bowl, combine the cumin, coriander, paprika, 1/2 teaspoon pepper and 1/2 teaspoon salt; set aside., Cut each pita into eight wedges; arrange in a singer layer on ungreased baking sheets. Spritz both sides of pitas with cooking spray; sprinkle with 3/4 teaspoon seasoning mix. Broil 3-4 in. from the heat for 3-4 minutes on each side or until golden brown. Cool on wire racks., In a large skillet, cook lamb and remaining seasoning mix over medium heat until lamb is no longer pink. Add garlic; cook 1 minute longer. Drain. Combine cornstarch and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., In a small bowl, combine the yogurt, lemon juice, lemon zest, cucumbers and remaining salt and pepper. Arrange pita wedges on a serving platter. Layer with lettuce, lamb mixture, tomatoes, olives, onions and cheese. Serve immediately with cucumber sauce.
Nutrition Facts : Calories 253 calories, Fat 12g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 628mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
LOADED VEGETARIAN GREEK PITA NACHOS
Warm pita slices topped with homemade tzatziki, spicy roasted chickpeas, juicy tomatoes, salty feta, cool cucumbers, red onion, and a perfect amount of fresh dill.
Provided by Haley
Categories Appetizers
Time 50m
Number Of Ingredients 19
Steps:
- Preheat your oven to 400℉ to prep for the roasted chickpeas.
Nutrition Facts : Calories 378 kcal, Sugar 12 g, Sodium 1062 mg, Fat 10 g, SaturatedFat 2 g, Carbohydrate 55 g, Fiber 11 g, Protein 19 g, Cholesterol 4 mg, UnsaturatedFat 6 g, ServingSize 1 serving
GREEK PITA NACHOS
Provided by Kelsey Nixon
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Brush the pitas with the olive oil and cut each into 6 triangles. Spread the triangles in a single layer on a baking sheet, sprinkle with salt and cook until they are crunchy, 10 to 13 minutes (turn the sheet halfway through cooking if necessary).
- In a bowl, combine the Greek yogurt, dill and lemon juice. Add the black olives, cucumbers, tomatoes and red onions and mix to combine.
- Spoon the yogurt sauce over the pita chips and sprinkle with feta.
PITA NACHOS
Steps:
- Toast almonds in small frying pan until golden brown. Add black beans and couscous until heated through. While beans are warming up: Cut avocado lengthwise around the pit. Separate the 2 halves and remove the pit with a knife. Use a spoon to scoop out the avocado from the skin into a medium sized bowl. Discard the peel. Mash up avocado with fork until fairly smoothe. Add lemon and mix well. Add tomatoes, stir. Pita chips: Once the guacamole is prepared, turn on your oven broiler or toaster oven. Place pita wedges under broiler until golden brown. Flip wedges. Remove when the other side is golden brown as well. The wedges should be just firm enough to use for scooping. In a bowl, layer the ingredients as follows from bottom to top: -Beans/couscous -Cheese (if using) -Guacamole -Salsa -Sour cream Then serve with the pita chips and enjoy!
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MEDITERRANEAN PITA NACHOS RECIPE | LAND O’LAKES
From landolakes.com
5/5 (1)Category Appetizer, Main CourseServings 8Calories 250 per serving
- Combine cheese, milk and crushed red pepper in saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth.
- Arrange pita chips in single layer onto serving platter. Top with cheese sauce and toppings. Serve immediately.
GREEK-INSPIRED NACHOS | TOUFAYAN BAKERIES | PITA BREAD BAKERY
From toufayan.com
Cuisine AppetizerEstimated Reading Time 2 minsCategory Flatbread
SHEET PAN GREEK NACHOS - DAMN DELICIOUS
From damndelicious.net
5/5 (2)Category AppetizerServings 8Estimated Reading Time 2 mins
MEDITERRANEAN PITA NACHOS - CEDAR'S
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GREEK CHICKEN NACHOS - KEVIN IS COOKING
From keviniscooking.com
5/5 (3)Calories 360 per servingCategory Appetizer, Dinner, Lunch, Main
- Preheat oven to 400°F. If poaching your own chicken instead of using rotisserie chicken do that step first as mentioned in Note 3 below.
- Cut each pita round in half, then cut each pita half into 4 wedges. Divide the 32 pita chips on 2 large baking sheets and spray with cooking spray. Sprinkle kosher salt, black pepper and ground oregano (See Note 1) on top of all. Bake for 5-6 minutes or until browned. Cool 10 minutes.
- While pita is toasting in oven whisk together olive oil, vinegar, kosher salt, pepper and ground oregano (See Note 2) in a medium bowl. Add the tomatoes, cucumber, and olives, tossing to coat all. Set aside.
- Arrange pita chips all on one baking sheet so they overlap. Top with shredded chicken, mozzarella, and feta cheese. Bake another 3 minutes or until cheese melts. Top with salad mixture and fresh oregano. Serve immediately.
PITA CHIP NACHOS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Calories 420 per serving
- Cook beef (or lamb) in a large skillet over medium heat, crumbling with a wooden spoon, for 5 minutes. Add half the garlic; cook, stirring often, until the meat is no longer pink, 2 to 4 minutes more. Add cumin, marjoram, allspice and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Remove from heat.
- Mash the remaining garlic and 1/4 teaspoon salt with a fork to form a paste. Mix it with yogurt, lemon juice and pepper in a small bowl.
- Divide pita chips among 4 dinner plates. Top with equal portions of the meat, lettuce, tomatoes, feta, mint and onion. Drizzle with the yogurt sauce.
MEDITERRANEAN STYLE NACHOS WITH GRAIN-FREE PITA CHIPS
From gourmandeinthekitchen.com
5/5 (1)Total Time 45 minsCategory AppetizerCalories 221 per serving
- Combine all the ingredients extra for the oregano in a medium bowl and stir together until a dough forms.
- Pat dough balls into a circle between two pieces of parchment paper and roll each into a circle about 1/8- to 1/16 inch thick.
MEDITERRANEAN PITA NACHOS | BABAGANOSH
From babaganosh.org
5/5 (6)Estimated Reading Time 3 minsServings 4
- Add all the ingredients for the Hummus Sauce to a small food processor or blender and process until smooth.
- Arrange the pita chips on a large platter (or split evenly between two dinner plates). Top with chickpeas, grape tomatoes, feta cheese, and olives.
- Drizzle with Hummus Sauce and sprinkle with chopped parsley. Serve with extra hummus sauce and sriracha.
CHILLI CON CARNE PITA NACHOS RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine MexicanCategory MainsServings 6Total Time 25 mins
- Heat oil in a medium saucepan over medium heat. Add mince, garlic, cumin and chilli. Cook for 5 minutes, stirring to break up the mince. Add tomato paste, grated zucchini and mashed sweet potato. Cook for a further 2-3 minutes or until reduced.
- Slice pita into triangles and place into baking dish. Bake for 5 minutes, top with mince and cheese then bake for 5 minutes or until cheese is golden. Remove from the oven and top with avocado and tomatoes. Serve with yoghurt.
GREEK PITA NACHOS - RECIPE & VIDEO - HOMEMADE ON A WEEKNIGHT
From homemadeonaweeknight.com
Cuisine American, GreekEstimated Reading Time 5 minsCategory Main Course
- Place the shredded cucumbers for the tzatziki sauce onto a paper towel, wrap it up and squeeze out as much liquid as you can. Place in a bowl and add remaining ingredients for the sauce. Mix until well combined and place in refrigerator until ready to serve.
- In a large saute pan over medium high heat add oil. Sprinkle chicken with seasonings and then add to pan. Cook, stirring regularly for 8-10 minutes (until chicken is cooked through).
- In a small bowl, combine the roasted red peppers, cucumbers, tomatoes, red onions, red wine vinegar and fresh dill.
BUTTERNUT SQUASH PITA NACHOS - NACHOS WITH A FALL TWIST
From runningtothekitchen.com
Reviews 15Category AppetizersServings 4Total Time 40 mins
- Place pita wedges on a baking sheet. Drizzle with the olive oil and season with the rosemary, salt and pepper. Bake for 8-10 minutes until golden brown and crisp. Remove from oven and set aside.
- Place a small cast iron skillet over medium-high heat. Once hot, add the pancetta and cook until fat is rendered and pieces start to crisp up. Transfer pancetta to a plate with a slotted spoon leaving the fat in the skillet.
VEGAN GREEK-STYLE PITA NACHOS - FRESH, SEASONAL RECIPES
From brooklynsupper.com
Reviews 4Category AppetizerServings 4Estimated Reading Time 4 mins
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper for easy cleanup. Brush both sides of the pitas with olive oil and lightly sprinkle with sea salt. Stack one pita on top of another and use a sharp chef's knife to slice them into 8 small wedges, like you would a pizza. Repeat with remaining 2 pitas. Arrange wedges enenly across baking sheet and bake until lightly crisp and golden, about 10 minutes, flipping halfway through.
- In a medium bowl, combine the chickpeas, tomato, cucumber, green onions, parsley, olives, lemon juice, garlic, olive oil, and sea salt. Toss, then taste and add more salt if necessary. Set aside to marinate.
- In a small food processor, combine tahini, lemon juice, herbs, water, and salt and blend until smooth, pausing to scrape down sides as necessary. (Alternatively, you can finely chop the herbs and whisk together the sauce in a measuring cup.) The sauce should be nice and creamy, but drizzle easily off the back of a spoon – if not, blend in a bit more water. Taste and add more salt, if necessary.
GYRO NACHOS WITH PITA CHIPS FOR GAME DAY SNACKING!
From taketwotapas.com
5/5 (4)Total Time 25 minsCategory Easy Finger FoodsCalories 329 per serving
LOADED GREEK GODDESS CHICKPEA AND QUINOA PITA CHIP NACHOS ...
From halfbakedharvest.com
5/5 (2)Total Time 30 minsCategory Appetizer, SnackCalories 350 per serving
- Cut pitas into 8 wedges (or more if your pitas are big). Pour olive oil into a bowl along with the garlic, oregano and paprika. Brush the pita chips with the olive oil and garlic mixture and then sprinkle with fresh sea salt and pepper. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.
- In a medium size skillet add 1 tablespoon olive oil and garlic and cook about 1 minute. Add the zucchini and cook about five minutes or until the zucchini is caramelized. Add the tomatoes, artichokes, chickpeas, dill, basil, oregono and pepper. Cook another five minutes, remove from heat and stir in the quinoa, remaining olive oil and red wine vinegar.
- Heat the broiler of your oven. Spread the pita chips in a single layer on a large baking sheet lined with parchment paper. Sprinkle on the quinoa mixture so it is evenly distributed among the chips. Top with mozzarella cheese and a hand full of feta. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. Remove from the oven and immediately cover with the remaining feta, fresh basil and fresh tomatoes. SERVE!
GREEK CHICKEN PITA NACHOS - COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
Cuisine GreekTotal Time 30 minsCategory AppetizerCalories 127 per serving
- Brush both the front and back of the pita wedges with the olive oil and sprinkle both sides with the seasoning mixture
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Cuisine GreekCategory Snacks, StartersServings 4
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