Pita Chip Nachos

Pita Chip Nachos

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From: EatingWell Magazine, May/June 2017

Swap tortilla chips for pita chips in this healthy Mediterranean nacho recipe. For a party, create one large platter—just be sure to serve with plates!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound 90%-lean ground beef or lamb
  • 4 cloves garlic, finely chopped, divided
  • 2 teaspoons ground cumin
  • 1½ teaspoons dried marjoram
  • ½ teaspoon ground allspice
  • ½ teaspoon salt, divided
  • ½ cup whole-milk plain Greek yogurt
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground pepper
  • 4 cups whole-grain pita chips
  • 2 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped fresh mint
  • ¼ cup slivered red onion

Preparation

  • Prep

  • Ready In

  1. Cook beef (or lamb) in a large skillet over medium heat, crumbling with a wooden spoon, for 5 minutes. Add half the garlic; cook, stirring often, until the meat is no longer pink, 2 to 4 minutes more. Add cumin, marjoram, allspice and ¼ teaspoon salt; cook, stirring, for 30 seconds. Remove from heat.
  2. Mash the remaining garlic and ¼ teaspoon salt with a fork to form a paste. Mix it with yogurt, lemon juice and pepper in a small bowl.
  3. Divide pita chips among 4 dinner plates. Top with equal portions of the meat, lettuce, tomatoes, feta, mint and onion. Drizzle with the yogurt sauce.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 420 calories; 21 g fat(9 g sat); 3 g fiber; 26 g carbohydrates; 31 g protein; 119 mcg folate; 87 mg cholesterol; 5 g sugars; 1 g added sugars; 2,725 IU vitamin A; 12 mg vitamin C; 134 mg calcium; 5 mg iron; 710 mg sodium; 630 mg potassium
  • Nutrition Bonus: Vitamin A (54% daily value), Folate (30% dv), Iron (28% dv), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ vegetable, 1½ starch

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