Pita chip nachos
When Mexican meets Mediterranean, the results are always delicious.
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.
- 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
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.