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  • Prep 15 min
  • Total 30 min
  • Servings 4

Everyday nachos get a fusion-forward makeover in this easy recipe that swaps out tortilla chips for crisped pita triangles, and sour cream for Greek yogurt. MORE + LESS -

Ingredients

Pita Chips

8
whole wheat pita (pocket) breads
Olive oil
Salt

Mint Sauce

6
oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
2
teaspoons lemon juice
1
tablespoon chopped fresh mint leaves
1 1/2
teaspoons olive oil

Toppings

1
red bell pepper, chopped
1/4
cup chopped sun-dried tomatoes
1/2
red onion, chopped
1/2
cucumber, chopped
1/2
cup quartered cherry tomatoes
1/2
cup sliced kalamata and/or black olives
1/2
cup crumbled feta cheese (2 oz)

Steps

Hide Images
  • 1
    Heat oven to 400°F. Split each pita bread around edge with knife to make 2 rounds. Cut each round into quarters; place on ungreased cookie sheet. Drizzle with small amount of olive oil; sprinkle with salt. Toss gently to mix.
  • 2
    Bake 10 to 15 minutes or until pita chips are golden brown and crisp.
  • 3
    Meanwhile, in small bowl, stir together Mint Sauce ingredients.
  • 4
    Place desired amount of chips on each serving plate. Top each serving with Mint Sauce and toppings.

Expert Tips

  • Can’t live without meat? Top your nachos with cooked ground lamb or cubed cooked chicken.
  • You can use packaged pita chips in place of making your own to speed up this recipe.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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