My family loves nachos so much that I sometimes serve them for lunch. To get in the Halloween spirit, I used a pumpkin cookie cutter to cut out chips from pita bread. You can change the cutter shape to match any theme.—Kim Van Dunk, Caldwell, New Jersey
- 8 whole wheat pita breads (6 inches)
- 1/4 cup plus 1/2 teaspoon olive oil, divided
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 cup canned black beans, rinsed and drained
- 1/8 teaspoon salt
- 2 cups (8 ounces) finely shredded cheddar cheese
- 1/2 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
- 4 green onions, thinly sliced
- Preheat oven to 350°. Cut pita breads with a 2-1/2-in. pumpkin-shaped cookie cutter; brush both sides with 1/4 cup oil. Place on two ungreased 15x10x1-in. baking pans; sprinkle with garlic salt and pepper. Bake 15-20 minutes or until toasted, stirring once halfway through baking.
- Preheat broiler. In a small bowl, toss beans with salt and remaining oil. Layer pita chips with cheese, bean mixture, bacon and onions. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Serve immediately. Yield: 10 servings.
Originally published as "Gourd"eous Halloween Nachos in Ultimate Halloween 2016, p17
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