Almond Double Crunch Nachos
6 pita bread rounds (1 pkg.)
1-1/2 cups grated Pepper Jack or Monterey Jack cheese
1/2 cup sliced green olives
1/2 cup sliced green onions
1/2 cup Mandelin Blanched Slivered Almonds, toasted
1 cup salsa, or as needed
Cut each pita bread open to make 2 circles. Cut each circle into 8 wedges.
Spread pita wedges in single layer on 2 baking sheets. Toast under broiler, turning to toast both sides of chips, approximately 1 minute per side.
Transfer all chips to 1 baking sheet. Sprinkle evenly with cheese, olives, onions and almonds. Broil 2 minutes, or until cheese melts.
Serve with a bowl of salsa.
Save time by using store-bought corn chips instead of pita.
Almond Board of California