Skip to main content

Baked Pita chips with Pineapple Pico


I spent yesterday morning knocking out cakes for my sis' auction, then running to deliver them because a big storm was coming.   I had no desire to do any more cooking than necessary for dinner and these 2 recipes fit the bill perfectly.  

First up is the Pineapple Pico.   No fresh at the store this week, so I used canned in natural juice.   I had jalapenos to use up, they weren't super hot so I used about 2 heaping tablespoons.   I can take or leave cilantro, so I added about 1/4 of a teaspoon of dried.

This was so good, I could have eaten the whole bowl with a spoon!   I can't imagine how much better it will be with in season, local tomatoes.   Thank you so much Linda for sharing this recipe!

Next up was some Baked Pita Chips.   Doesn't get any easier than this!  I only made 2 pitas worth, but wishing I'd made more!  I split the pitas in half, then made 8 triangles out of each (32 chips).   I didn't measure my oil, but I tried to use as little as possible while still giving the chips a nice coat.

If you've got a mister, that would work great for this, mine was clogged up.   I just used some kosher salt this time, but can definitely see experimenting with other seasonings in the future.


Baked Pita Chips with Pineapple Pico

Baked Pita Chips with Pineapple Pico

ingredients:

For the Pineapple Pico
  • 1/4 onion diced-- used red
  • 1 large tomato seeded and diced
  • 1 cup diced pineapple- used canned in natural juice
  • 1/2 cup chopped fresh cilantro-- used 1/4t dried
  • 1 teaspoon minced habanero chile or 1 tablespoon habanero pepper sauce-used jalapeno 2T
  • 2 tablespoons fresh lime juice
  • Salt
For the Baked Pita Chips
  • 12 pita bread pockets-- split in half, each in 8 wedges
  • 1/2 cup olive oil
  • coarse salt to taste-- used kosher
  • garlic powder to taste-- omitted

instructions:

Make the Pineapple Pico:
  1. Combine all the ingredients in a bowl, including salt to taste.
  2. Mix well and refrigerate for 15 minutes to allow the flavors to blend before serving.
Makes 2 1/2 cups

Make the pita chips:
  1.  Preheat oven to 400 degrees F (200 degrees C)
  2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
  3. In a small bowl, combine the oil, garlic, salt, Brush each triangle with oil mixture.
  4. Bake in the preheated oven for about 10minutes, or until lightly browned and crispy.
vegetables, pico, pineapple
Snacks, appetizers
American
Created using The Recipes Generator
Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
7 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba
2 comments
Read more

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and I've gone from using a 9" cake pans to 8" ones.  You can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order. Print With Image Without Image Double Layer Pineapple Upside Down Cake Author: Jolene's Recipe Journal ingredients: 1 jar maraschino cherries -- (10 ounce) drained 1/2 stick butter 1/2 cup packed brown sugar 1/2 cup flaked coconut 1 can pineapple slices -- (8 ounce) 1 can crushed pineapple with juice -- (8 ounce) 1 package yellow cake mix instructions: Preheat oven to 350 degrees F. Melt b
Post a Comment
Read more