Loaded Pita Nachos with Lentil Chili and Feta Queso

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!