Easy as nachos
A classic family favourite made better with homemade pita bread chips.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
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Method:
- Preheat the oven to 140°C.
- Cut the pita bread into 8 wedges then pull the sides of each wedge apart to create 2 chips per wedge.
- Place pita chips in a large bowl and mix through the oil.
- Spread out evenly in one layer on roasting trays. Cook in batches if you have limited oven space.
- Bake chips for approximately 10 minutes or until crisp and lightly browned.
- Remove from oven and allow to cool.
- Heat chilli beans and corn, either mixed together or separately.
- Sprinkle the cheese over the chips in the roasting tray and return to the oven for 2 minutes to melt.
- Layer the chips with all the other toppings and place in the centre of the table.
Tips:
- Mix the chopped tomatoes with diced red onion and a little lemon juice or vinegar to make a tomato salsa.
- Make easy guacamole with mashed avocado and lemon juice.
- Spice it up with more chilli - raw, pickled, smoked or made into a chilli sauce.
- Add chopped capsicum to the chilli beans
- This is a great meal for children to select their own foods. Serve everything in separate bowls and let them build their own version.
- For serving on individual plates, you can load up each plate with chips, beans and grated cheese. Grill for 2 minutes to melt the cheese. Be careful - the plates will get hot!
- 5 x 18cmpita bread
- 2 tbspoil
- 1 x 400g canchilli beans
- 1½ cupscorn kernels, (fresh, frozen or canned)
- 1 cupgrated cheese
- 1½ cupsgrated carrot
- 1½ cupschopped tomatoes
- 2 cupsshredded lettuce
- ½ cupreduced fat sour cream
Per serve
- Energy2199kJ
- Total Fat20.7g
- Saturated Fat7.3g
- Total Carbohydrate73.1g
- Sugars17.6g
- Dietary Fibre15.5g
- Protein24.2g
- Sodium686mg
Method:
- Preheat the oven to 140°C.
- Cut the pita bread into 8 wedges then pull the sides of each wedge apart to create 2 chips per wedge.
- Place pita chips in a large bowl and mix through the oil.
- Spread out evenly in one layer on roasting trays. Cook in batches if you have limited oven space.
- Bake chips for approximately 10 minutes or until crisp and lightly browned.
- Remove from oven and allow to cool.
- Heat chilli beans and corn, either mixed together or separately.
- Sprinkle the cheese over the chips in the roasting tray and return to the oven for 2 minutes to melt.
- Layer the chips with all the other toppings and place in the centre of the table.
Tips:
- Mix the chopped tomatoes with diced red onion and a little lemon juice or vinegar to make a tomato salsa.
- Make easy guacamole with mashed avocado and lemon juice.
- Spice it up with more chilli - raw, pickled, smoked or made into a chilli sauce.
- Add chopped capsicum to the chilli beans
- This is a great meal for children to select their own foods. Serve everything in separate bowls and let them build their own version.
- For serving on individual plates, you can load up each plate with chips, beans and grated cheese. Grill for 2 minutes to melt the cheese. Be careful - the plates will get hot!
Ingredients
- 5 x 18cmpita bread
- 2 tbspoil
- 1 x 400g canchilli beans
- 1½ cupscorn kernels, (fresh, frozen or canned)
- 1 cupgrated cheese
- 1½ cupsgrated carrot
- 1½ cupschopped tomatoes
- 2 cupsshredded lettuce
- ½ cupreduced fat sour cream
Ingredients
- 5 x 18cmpita bread
- 2 tbspoil
- 1 x 400g canchilli beans
- 1½ cupscorn kernels, (fresh, frozen or canned)
- 1 cupgrated cheese
- 1½ cupsgrated carrot
- 1½ cupschopped tomatoes
- 2 cupsshredded lettuce
- ½ cupreduced fat sour cream
Nutrition Facts
Per serve
- Energy2199kJ
- Total Fat20.7g
- Saturated Fat7.3g
- Total Carbohydrate73.1g
- Sugars17.6g
- Dietary Fibre15.5g
- Protein24.2g
- Sodium686mg
Method:
- Preheat the oven to 140°C.
- Cut the pita bread into 8 wedges then pull the sides of each wedge apart to create 2 chips per wedge.
- Place pita chips in a large bowl and mix through the oil.
- Spread out evenly in one layer on roasting trays. Cook in batches if you have limited oven space.
- Bake chips for approximately 10 minutes or until crisp and lightly browned.
- Remove from oven and allow to cool.
- Heat chilli beans and corn, either mixed together or separately.
- Sprinkle the cheese over the chips in the roasting tray and return to the oven for 2 minutes to melt.
- Layer the chips with all the other toppings and place in the centre of the table.
Tips:
- Mix the chopped tomatoes with diced red onion and a little lemon juice or vinegar to make a tomato salsa.
- Make easy guacamole with mashed avocado and lemon juice.
- Spice it up with more chilli - raw, pickled, smoked or made into a chilli sauce.
- Add chopped capsicum to the chilli beans
- This is a great meal for children to select their own foods. Serve everything in separate bowls and let them build their own version.
- For serving on individual plates, you can load up each plate with chips, beans and grated cheese. Grill for 2 minutes to melt the cheese. Be careful - the plates will get hot!
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