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Pita Nachos

Serves 10


  • 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 yogurt
Download Recipe (PDF)


  1. 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. 2. Divide pita chips between 10 small foil take away containers, evenly dollop with salsa and sprinkle with cheese.
  3. 3. Place containers in a pie warmer, for 15-20 minutes to warm through and melt the cheese.
  4. 4. Before serving, dollop each container of nachos with 2 tablespoons yogurt.

Tips / Handy Hints

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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