Pita Nachos with Mango Salsa
Author: Lisa
  • Mango-Tomato Salsa :
  • 1 ripe mango, halved, pitted, peeled, and diced
  • 2 medium tomatoes, finely chopped
  • ½ medium red onion, finely chopped
  • 1 jalapeno, halved, seeded if desired, and minced
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • Juice and finely grated zest of 1 lime
  • ¼ teaspoon kosher salt
  • Nachos:
  • 6 pieces reduced-carb whole wheat pita bread
  • Nonstick cooking spray
  • 2 teaspoons ground cumin
  • ½ pound grilled skinless, boneless chicken breast, cubed
  • 1 (15-ounce) can low-sodium black beans, drained and rinsed
  • 2 cups reduced-fat shredded Monterey Jack cheese
  • 1 cup nonfat plain Greek-style yogurt
  • Juice and finely grated zest of 1 lime
  • ¼ teaspoon kosher salt
  1. To prepare the salsa, in a mixing bowl combine the mango, tomato, onion, jalapeno, garlic, cilantro, lime juice, zest, and salt. Toss to mix the ingredients together. Set aside to allow the flavors to come together.
  2. To prepare the nachos, preheat the oven to 300?F. Halve each pita bread horizontally, to separate the top and bottom half of the pita, to make 12 rounds. Cut each round into 8 wedges.
  3. Arrange the pita triangles in a single layer on two baking pans. Lightly spray the pita with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.
  4. Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle on the cheese. Bake for 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.
  5. To serve: Put the nachos on a serving platter and top with a dollop of the lime-yogurt sauce and a few spoonfuls of the salsa.
Recipe by Lisa Cooking at http://lisacooking.com/2013/04/24/pita-nachos-with-mango-salsa/