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Pita Bread

We're so excited about our Pita Bread that we created these recipes for you to enjoy at home. Plain, salty, sweet or as a sandwich -The possibilities are endless with our new Pita Bread!


Black Bean and Roasted Pork Quesadillas

Serves two

4 pitas, thawed
1 tablespoon vegetable oil (or butter)
½ can 15-ounce refried black beans
5 ounces sharp cheddar cheese, shredded
½ roasted pork loin, diced

Brush tops of pita with vegetable oil and grill until heated throughout, and the cheese is melted. Serve with slices of fresh avocado and salsa sauce (4 tablespoons sour cream blended with 4 tablespoons salsa.)


Cinnamon Sugar Pita Chips

Makes 24 pita chips

3 pitas, thawed
2 tablespoons (28g) coconut oil, melted
1-1/2 tablespoon sugar
½ teaspoon ground cinnamon

Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the tops and bottoms of the pita with coconut oil. In a small bowl, combine the sugar and cinnamon. Sprinkle the tops with the cinnamon sugar mixture and cut each pita into eights. Place the slices in a single layer on the baking sheet. Bake 12-15 minutes or until browned and crisp. Store in an air-tight container.


Dessert Nachos

Serves 6

Cinnamon Sugar Pita Chips

Sauce:
8 ounces mascarpone cheese
1-1/2 cup powdered sugar
1 teaspoon almond extract

Chocolate Drizzle:
½ cup chocolate chips
½ cup half and half
4 fresh strawberries, sliced

Make the sauce: in a small bowl, blend together the marscapone cheese, sugar, and almond extract until the mixture is smooth. Make the drizzle: in a heatproof bowl, melt the chocolate chips until they are soft (about 1 minute in a microwave.) Stir in the half and half and blend until smooth. Arrange the chips on a platter, spoon the sauce over the chips, dot with the strawberry slices, and pipe the chocolate drizzle over the top.


Pita Cannoli Shells

Serves 6

6 pita, thawed
1-3 tablespoons coconut oil, melted
1 tablespoon sugar (regular or powdered)

Preheat oven to 400°F. Line a baking sheet with parchment paper. Liberally brush the tops and bottoms of the pita with coconut oil. Using foil, crumple the foil to make a tubular insert of the diameter you choose (this is to support the interior while it bakes.) Wrap the pita around the foil tube and secure with a toothpick. Bake 12-15 minutes until crisp and lightly browned. Sprinkle with sugar while warm if desired.