A delicious take on a classic nacho, these loaded pita nachos are made with whole wheat pita wedges topped with a creamy feta queso sauce and a hearty lentil chili. Perfect as a filling appetizer or as a snack on game day.
Ingredients: 4 whole wheat pita bread rounds. 1 cup cooked lentils. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced red bell pepper. 1/4 cup chopped fresh cilantro. 1 cup crumbled feta cheese. 1/2 cup Greek yogurt. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. Olive oil for brushing.
Instructions: Preheat your oven to 350F 175C. Cut each pita round into wedges, like triangles, and place them on a baking sheet. Brush the pita wedges with a little olive oil and sprinkle with a pinch of salt. Bake the pita wedges in the preheated oven for 5-7 minutes or until they turn golden brown and crispy. Keep an eye on them to prevent burning. In a medium-sized saucepan, heat a bit of olive oil over medium heat. Add minced garlic and saut for a minute until fragrant. Add diced onion and red bell pepper to the saucepan. Saut for 3-4 minutes until they start to soften. Stir in the cooked lentils, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes until the mixture is heated through and the flavors meld together. In a separate small bowl, mix the crumbled feta cheese and Greek yogurt to create the feta queso. To assemble the nachos, place the baked pita wedges on a serving platter. Spoon the lentil chili mixture over the pita wedges. Drizzle the feta queso over the chili. Sprinkle the chopped cilantro on top as a garnish. Serve immediately and enjoy your Loaded Pita Nachos with Lentil Chili and Feta Queso!
Prep Time: 20 minutes
Cook Time: 20 minutes
Eastern Elementary School
