Confession: these aren’t really nachos. They aren’t made using corn chips because when they craving took I only had some slightly less than fresh pita bread on hand. I hate waste so wanted to use it and these were born from what was in my fridge/pantry. The perfect lazy, waste free dinner and so delicious I made them 3 times in a week.
You could easily use a tortilla instead of the pita and make baked tortilla chips. This would probably be far more authentic and a great gluten free option if you’re intolerant. You can use and wrap based bread really and the idea with these is to use up what you have at home.
These are a vegetarian version as I don’t really like my nachos with meat. I guess it’s probably because I use them as a clean out the fridge type thing and don’t usually just have leftover meat hanging around. However, if you happen to have some slow cooked pork or beef, some mince or even some roast chicken that needs to be used then by all means throw it in with the tomato sauce.as it would be yummy.
Depending on the season you can use canned or fresh tomatoes. Oh and the olives are totally optional, I’m a cheese board/antipasto fiend so there’s usually some in my fridge.
If your not a fan of mozzarella you could use feta or manchego but the stretchiness of mozzarella is really what nachos are all about. If you’re vegan I would probably just add a cashew cheese but as I’m not vegan and am a big fan of cheese I’e never substituted anything for it in this recipe. If you have a good vegan/dairy free substitute please mention it in the comments! I’m all for changing recipes to suit different dietary requirements .
These are a little trashy and a lot delicious. Enjoy!
2 Pita bread, cut into corn chip size triangles
1 Tbs olive oil
1/2 tsp salt
1/2 can whole peeled tomatoes (2-3 fresh tomatoes)
1 Tbs chipotle sauce
1/2 tsp cayenne pepper
1 tsp paprika
1/3 cup green lentils
1/4 cup coriander leaves
1/4 cup spring onion finely sliced
1/4 cup chives finely sliced
2 Tbs kalamata olives, roughly chopped
1/3 cup grated mozzarella (feel free to add more if you are feeling indulgent/strongly pro cheese)
1/2 an avocado
1 tsp lemon juice
2 Tbs yoghurt
1 radish finely sliced
1/2 a tomato chopped (1 cm dice)
1 birds eye chilli, finely sliced (as a garnish)
Preheat oven to 200 degrees celsius.
In a small pot combine the tomatoes, chipotle, cayenne, paprika and salt in a pot. Bring to a boil and add the lentils. Simmer for 20 minutes or until the lentils are just tender.
Line 2 baking trays with baking paper. Spread the pita triangles out in a single layer. Drizzle with olive oil, sprinkle in salt and bake for 5 minutes in the preheated oven. When ready they should be golden, continue to bake until they reach this point. Leave oven on.
Using a fork mash the avocado with 1 tbs each of spring onion and chives and season with salt, pepper and the lemon juice. Set aside.
In a 25 cm baking dish (I used round, but any shape of this approximate size should work), spread 1/3 of the pita chips, sprinkle with 1/3 of the chives and spring onion, 1/3 of the cheese and 1/3 of the tomato and lentil mix. Repeat with the remaining chips in 2 more layers. Ending with cheese on top of your third layer of chips and sauce.
Turn the oven grill on and place nachos in your hot oven. Bake for 5 minutes or until cheese is bubbly and golden. Remove, top with avocado, coriander, tomato, remaining spring onion and chives and the radish. Serve with the greek yoghurt.