PIT-CHOS

Long before the Fusion Cuisine trend took off, I was concoting all sorts of dishes. In retrospect I would have thought twice before eating the White Cheddar and pickled pepper omlette w/ steak sauce, but I was 10 and it sounded good at the time. I still splice more componets together than Dr. Moreau, only these days most of my dishes do not require a trip to the ER. One of my more successful cuisine hybrids is PIT-CHOS.

One of my favorite Mexican snacks crosses over the border to Lebanon to create these Pita Nachos. Loaded w/ grilled chicken, hummus, and fresh diced veggies these nachos are as healthy as they are flavorful. The PIT-CHOS are great as a starter or a light meal. To avoid soggy pitas add hummus right before serving.

Pita Nachos

1 large pita (6-8")

1 Tbs olive oil
1 tsp Italian Seasoning
1/4 cup Hummus
1/2 cup cooked shredded chicken

1/4 cup diced tomatoes

1/4 cup diced onion

1/2 cup shredded lettuce
1/4 cup diced roasted red pepper

1/4 cup finely grated feta cheese

Preheat oven or taster oven to 350. Brush Pita with olive oil on both sides and cut into 8-10 equal edges.

Place pita wedges on sheet pan, sprinkle with seasoning and bake 5- 7 minutes (unitl lightly golden and crisp).

Allow wedges to cool slightly, then arrange on a large enough plate.

Layer next 7 ingredients on top of chips

Devour!!

Notes/Tips: These are a great party food and pair well with both Pinot Grigio and Pinot Noir. I would reccomend a California Pinot Grigio, preferably a Santa Barbara. These wines typically have citrus and faint peppery notes that pair well with the richness of the Hummus.