Nachos with pita
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 190, total fat 13 G., saturated fats 3 G., proteins 5 G., carbohydrates 16 G., fiber 3 G., cholesterol 5 mg, sodium 488 mg, sugar 4 G.
Calories 190, total fat 13 G., saturated fats 3 G., proteins 5 G., carbohydrates 16 G., fiber 3 G., cholesterol 5 mg, sodium 488 mg, sugar 4 G.
Yes, nachos are a Mexican snack, but why not give them a fresh Mediterranean twist? Replace the corn chips with toasted Greek pita bread and top them with a refreshing cucumber, tomato, and olive salad dressed with thick Greek yogurt.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 pita breads
- 3 tbsp. l. olive oil
- 0.5 cup Greek yogurt
- 2 tbsp chopped fresh dill
- Juice of 2 lemons
- 1/4 cup chopped black olives
- 1 cucumber, finely chopped
- 1 tomato, finely chopped
- Half a small red onion, finely chopped
- Crumbled feta for sprinkling
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Brush the pitas with olive oil and cut each into 6 triangles. Place the triangles in a single layer on a baking sheet, season with salt, and bake until crispy, 10–13 minutes (rotate the baking sheet halfway through, if necessary).
- In a bowl, combine Greek yogurt, dill, and lemon juice. Add olives, cucumbers, tomatoes, and red onion and toss to combine.
- Spoon yogurt sauce over pita chips and sprinkle with feta.
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