Loaded Pita Nachos with Lentil Chili and Feta Queso
In this recipe for plant-based nachos, pita chips are drizzled with a feta queso and then laden with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help this dish come together easily, or use store-bought pita chips, if desired. The tangy feta queso gets its smooth body from the addition of red lentils and is a versatile ingredient on its own, says Cassie Piuma of Sarma in Somerville, Massachusetts: "We use this queso in mac and cheese and sub it in as a sauce for eggplant parm or moussaka."
Recipe Summary test
Pickled cabbage and feta queso can be stored in airtight containers in refrigerator up to 2 days; pita chips can be stored in an airtight container at room temperature up to 2 days. Reheat feta queso in a small saucepan over low heat.
Earthy, spicy Rhône-style red: Dirty & Rowdy California Familiar Mourvèdre