Alicia's Italian Nachos

14 Reviews

Prep: 10 min
Cook: 5 min
Ready In: 15 min

“Tired of cheese dip nachos? Try this unique version of Italian Nachos. Quick, easy, and yummy!” - by Adub

Ingredients

4 pita bread rounds
1/2 cup marinara sauce
1/4 cup grated Parmesan cheese
1 (3.25 ounce) can sliced black olives
1/4 cup shredded mozzarella cheese
1 clove garlic, minced
1 cup fresh basil leaves

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Metric US

Original recipe yields 4 servings

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Use scissors or kitchen shears to cut the pita breads in half, then into triangles. Peel apart the bread halves to make as many triangles as possible. Spread the triangles out on a large baking sheet, and sprinkle with Parmesan cheese.
Toast triangles for 10 to 15 minutes in the preheated oven, until lightly browned and crispy. While toasting, combine the marinara sauce and garlic in a small saucepan. Cook over medium heat until hot.
Transfer pita chips to a serving platter, sprinkle with olives, and pour sauce over them. Quickly cover with shredded mozzarella cheese, and whole basil leaves. Serve immediately.

Nutrition

Amount Per Serving (4 total)

Calories
267 cal
13%

Carbs
40.1 g
13%

Based on a 2,000 calorie diet

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Reviews (14)

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red1190

Dec. 7, 2010

"I am rating this recipe as a great idea because I did not even try to make it as is. The marinara/pizza sauce did not sound appealing--too much like pizza. So I baked the pitas (with olive oil, ital..." See moreian seasoning and parm on them), covered them in some pesto and black olives, melted italian cheese on top, sprinkled with more parm and thoroughly enjoyed! I would rate that 5 stars!"

MARFYC

Mar. 16, 2005

"Well, I guess I'm the voice of dissent. I didn't think there was enough sauce for these. I considered thinning it with a little water, but I guess I would just double it next time. And I think I would..." See more maybe stir the basil into the sauce at the last minute, as large chunks of fresh basil are pretty overwhelming. AND, I would put the cheese on and then stick them back in the oven to melt it. I put the cheese on within 10 seconds, and it still wouldn't melt. I know I could have made these adjustments along the way, but I always try to make a new recipe exactly as written the first time. This could be a lot better without adding much fat."