Pita Nachos Recipe | Legendairy

Pita Nachos


10
Easy
20 MINS
20 MINS

This recipe was developed for school canteens but can be adapted for home

INGREDIENTS

  • 10 small pita breads
  • 2 1/2 cups mild Mexican salsa
  • 2 1/2 cups grated reduced fat cheddar cheese
  • 3/4 cup reduced fat natural yoghurt

METHOD

  1. Using scissors, cut each pita bread into wedge shaped pieces, place on a baking tray and bake at 180ºC oven for 4-5 minutes or until crisp and golden.
  2. Divide pita chips between 10 small foil take away containers, evenly dollop with salsa and sprinkle with cheese.
  3. Place containers in a pie warmer, for 15-20 minutes to warm through and melt the cheese.
  4. Before serving, dollop each container of nachos with 2 tablespoons yoghurt.

HANDY TIPS

This is a fantastic way to use up leftover pita bread or mountain bread from making wraps. Baked pita chips will keep in an airtight container for 2 weeks. If your students are a little more adventurous, sprinkle a few kidney beans over the nachos for extra fibre, then top with guacamole.

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