Loaded Pita Nachos Recipe 485

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil, shiny-side up. Spray evenly with cooking spray.
• Lightly beat the eggs, milk, 1 1/2 teaspoons salt and 6 grinds of pepper in a medium bowl and set aside.
• Cook the bacon, in a large nonstick skillet over medium heat, using a wooden spoon to break the bacon apart as it cooks, until golden brown and crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a small paper towel-lined plate. Reserve the skillet with 2 tablespoons of bacon drippings in it.
• Pile half the chips on the prepared baking sheet. Sprinkle half the Cheddar, half the Monterey jack cheese and half the cooked bacon over the top. Create a second layer with the remaining chips, Cheddar, Monterey jack and bacon. Bake until the cheese is completely melted, about 7 minutes.
• While the nachos are baking, add the eggs to the pan and put over low heat. Cook slowly, stirring occasionally with a heatproof spatula, until the eggs are set but still moist, about 5 to 7 minutes. Remove from the heat.
• Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with the warm eggs, salsa, cilantro, avocado and a drizzle of sour cream. Serve with hot sauce and a side of salsa.

Steps:

• Preheat oven to 350°F.
• Cut each round into six wedges; Split each wedge in half and brush inside surface lightly with oil. Place wedges on baking sheet.
• Bake for 5 to 10 minutes or until crisp.
• Combine chili with beans, chiles, flour and hot pepper sauce in medium bowl. Combine sour cream and milk in small bowl. Top baked pita chips with chili mixture, cheese, tomato, olives, green onion and sour cream mixture.
• Bake for 12 to 15 minutes or until cheese is melted.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
• Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
• Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

Steps:

• Preheat oven to 350°F (175°C). Cut each round into six wedges; Split each wedge in half and brush inside surface lightly with oil. Place wedges on baking sheet. Bake for 5 to 10 minutes or until crisp. Combine chili with beans, chiles, flour and hot pepper sauce in medium bowl. Combine sour cream and milk in small bowl. Top baked pita chips with chili mixture, cheese, tomato, olives, green onion and sour cream mixture. Bake for 12 to 15 minutes or until cheese is melted. Makes 12 servings. Estimated Times: Preparation Time: 15 mins Cooking Time: 30 mins

Steps:

• Split two whole-wheat 6 inch pitas into six triangles each.
• Brush with olive oil and bake at 350 degrees on a cookie sheet for 5 minutes (or until crispy).
• Remove from oven and top each with a pinch of mozzarella cheese and a small spoon of pico de gallo.
• Bake for an additional 10-12 minutes, until cheese has melted. Serve warm.