Nachos get a Mediterranean upgrade here. Nachos get a Mediterranean upgrade here. Israeli Kitchen Nachos get a Mediterranean upgrade here. (Photo: Jerry James Stone)

Pita chip nachos

When Mexican meets Mediterranean, the results are always delicious.

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I am on this Mexican-meets-Mediterranean kick. Can you tell? First Greek tacos, and now these delicious pita nachos. I think the two cuisines pair so well together. They both have a freshness to them, even in their heavier dishes. I think you are going to love these.

Ingredients

  • 10 ounces pita chips
  • 4 ounces shredded cheese
  • 1/4 cup chopped cherry tomatoes
  • 1 avocado
  • 1/4 cup chopped cilantro
  • 1 tablespoon sour cream

Directions

Lay the pita chips out on a small baking sheet and cover them with the shredded cheese.

Bake in the oven at 400 degrees for about 20 minutes, until the cheese has melted or at least softened.

Remove from the oven, and top with tomatoes, avocado, chopped cilantro and sour cream.

Here are a couple of tips to make prepping this recipe easier. Here is a quick way to chop cilantro. And the safest way to pit an avocado.

Related Topics: Appetizers, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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