Pita Nachos Food

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GREEK NACHOS



Greek Nachos image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup plain whole-milk Greek yogurt
3 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Six 5-inch pita rounds
3 tablespoons olive oil
1 1/2 teaspoons paprika
1 teaspoon kosher salt
1 1/2 cups crumbled feta cheese
1 large red bell pepper, chopped
1 medium red onion, finely chopped
1 medium tomato, chopped
3/4 cup sliced kalamata olives
3 tablespoons thinly sliced chives

Steps:

  • For the dressing: Whisk together the yogurt, lemon juice, honey, garlic powder and cayenne until smooth.
  • For the nachos: Preheat the oven to 400 degrees F.
  • Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.
  • Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper and red onion. Broil until the cheese starts to melt, about 3 minutes.
  • Sprinkle the wedges with the tomato, olives and chives. Transfer the dressing to a squeeze bottle or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.

GREEK-STYLE NACHOS



Greek-Style Nachos image

Nachos can be fun as a bar food, but they're usually not much more than that. Here, I'm substituting like mad to create what you might call Greek-style nachos. Mine go like this: pita triangles toasted with olive oil; a sauce of feta and yogurt, spiked with mint and lemon; a topping of ground lamb with onion and cumin; and a garnish of tomatoes, cucumbers and olives. The whole thing takes maybe a half-hour, and it's all familiar except for the arrangement.

Provided by Mark Bittman

Categories     dinner, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

4 pita pockets, white or whole wheat, cut into wedges
About 1/2 cup olive oil
Salt
4 ounces feta cheese
1/2 cup yogurt, preferably whole-milk
1/2 cup chopped fresh mint
1 lemon
Freshly ground black pepper
1 medium onion, chopped
1/2 pound ground lamb
1 tablespoon ground cumin
2 or 3 medium ripe tomatoes, chopped
1 medium cucumber, peeled and seeded if necessary, and chopped
1/2 cup calamata olives, pitted and halved (optional)

Steps:

  • Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.
  • In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)
  • Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you're using them.

Nutrition Facts : @context http, Calories 714, UnsaturatedFat 32 grams, Carbohydrate 49 grams, Fat 50 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 929 milligrams, Sugar 8 grams

PITA NACHOS



Pita Nachos image

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

1 regular size (6 inch) whole-wheat pita, split in half horizontally and cut into quarters
1/3 cup mild salsa, plus more for serving (optional)
1/2 cup shredded cheese (2 ounces), such as cheddar or Monterey Jack

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.

GREEK PITA NACHOS



Greek Pita Nachos image

Provided by Kelsey Nixon

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

One 6-count bag pitas
3 tablespoons olive oil
Kosher salt
1/2 cup Greek yogurt
2 tablespoons chopped fresh dill
2 lemons, juiced
1/4 cup black olives, chopped
1 cucumber, finely chopped
1 tomato, finely chopped
1/2 small red onion, finely chopped
Feta cheese, for sprinkling

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 RECIPE



PITA NACHOS RECIPE image

A delicious and HEALTHY twist on nachos made with pitas!

Provided by Steph Loaiza

Categories     Appetizer     Snack

Time 20m

Number Of Ingredients 4

2 (6 inch) whole-wheat pitas
1 Tablespoon olive oil
½ cup shredded Mozzarella cheese
½ cup pico de gallo

Steps:

  • Split two whole-wheat 6 inch pitas into six triangles each.
  • Brush with olive oil and bake at 350 degrees on a cookie sheet for 5 minutes (or until crispy).
  • Remove from oven and top each with a pinch of mozzarella cheese and a small spoon of pico de gallo.
  • Bake for an additional 10-12 minutes, until cheese has melted. Serve warm.

Nutrition Facts : Calories 175 kcal, Carbohydrate 9 g, Protein 6 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 579 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

LOADED PITA NACHOS



Loaded Pita Nachos image

Everyone loves nachos and these are sure to please everyone in your family. The combination of spicy chili, rich sour cream and melted cheddar cheese is a guaranteed hit.

Provided by English_Rose

Categories     Lunch/Snacks

Time 25m

Yield 12 nachos

Number Of Ingredients 12

1 (15 ounce) can chili with beans
3 (6 -8 inch) round pita breads
1 tablespoon vegetable oil
1 (4 ounce) can diced green chilies
2 tablespoons all-purpose flour
1/8 teaspoon hot pepper sauce (optional)
1/2 cup sour cream
1 tablespoon milk
3/4 cup shredded cheddar cheese
1/3 cup diced tomato
1/3 cup sliced ripe olives
1/4 cup chopped green onion

Steps:

  • Preheat oven to 350°F.
  • Cut each round into six wedges; Split each wedge in half and brush inside surface lightly with oil. Place wedges on baking sheet.
  • Bake for 5 to 10 minutes or until crisp.
  • Combine chili with beans, chiles, flour and hot pepper sauce in medium bowl. Combine sour cream and milk in small bowl. Top baked pita chips with chili mixture, cheese, tomato, olives, green onion and sour cream mixture.
  • Bake for 12 to 15 minutes or until cheese is melted.

Nutrition Facts : Calories 141.8, Fat 8, SaturatedFat 3.8, Cholesterol 17.8, Sodium 451.1, Carbohydrate 12.9, Fiber 2.2, Sugar 1.3, Protein 5.4

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