Bobby's Not-cho Regular Pita

Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
10 min
Cook:
25 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Turkey con Queso:
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 pound ground turkey
  • 2 tablespoons unsalted butter
  • 1 1/2 medium jalapenos, seeded and diced
  • 2 tablespoons all-purpose flour
  • 2 cups unsweetened coconut milk
  • 2 cups shredded Oaxaca or asadero cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup plain Greek yogurt
  • 1 Roma tomato, diced
  • Pita Chips:
  • Sixteen 6-inch whole wheat pitas
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Shrimp:
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • Pinch cayenne
  • 3 cloves garlic, minced
  • 1 pound jumbo (21/25) shrimp, cleaned and butterflied
  • 1 1/2 teaspoons lime juice
  • Pico de Gallo:
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/4 cup chopped white onion
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons chopped jalapenos
  • 1/4 teaspoon kosher salt
  • 2 heirloom tomatoes about the size of Roma tomatoes, diced (1 1/2 cups)
  • 1 clove garlic, minced
  • Nachos:
  • 8 tablespoons shredded sharp Cheddar
  • 2 avocados, diced
  • 48 slices pickled jalapeno rings
  • 8 teaspoons sliced chives
  • Hot sauce, optional
Directions
  • For the turkey: In a small bowl, mix together the chili powder, garlic powder, 1/4 teaspoon of the salt, the cumin and paprika. Sprinkle the spice mixture over the turkey and stir to combine. Melt the butter in a medium saucepan set over medium-high heat. Add the turkey and cook to brown. Add the jalapenos, and cook, stirring frequently, until fragrant, about 1 minute.

  • Add the flour and whisk until lightly browned, about 1 minute. Gradually whisk in the coconut milk and scrape the brown bits from the bottom of the pan. Cook, whisking constantly, until slightly thickened, 4 to 5 minutes.

  • Stir in the Oaxaca and Monterey Jack, a handful at a time, until smooth, 1 to 2 minutes. Add the remaining 1 teaspoon salt and the pepper, and then stir in the Greek yogurt and tomatoes.

  • For the chips: Preheat the oven to 325 degrees F. Brush 1 side of the pitas with the olive oil. Stack the pitas and cut into 8 triangles. Lay out the pita triangles in a single layer on two baking sheets and sprinkle evenly with the salt. Bake for 8 to 10 minutes.

  • For the shrimp: In a large mixing bowl, mix the oil, paprika, salt, cayenne and garlic. Toss the shrimp in the spice mixture, and marinate for 10 minutes.

  • Preheat a grill or grill pan. Cook the shrimp until pink, 2 to 3 minutes. Drizzle the lime juice over the top to finish.

  • For the pico de gallo: In a mixing bowl, toss the cilantro, onions, lime juice, jalapenos, salt, tomatoes and garlic to combine.

  • For the nachos: Place 8 pita chips on a serving dish. Pour 1/4 cup of the turkey con queso over the chips, and then sprinkle 1/2 tablespoon of the Cheddar on top. Layer another 8 chips and pour another 1/4 cup of the turkey con queso over the chips, and another 1/2 tablespoon of the Cheddar. Top with one-quarter of an avocado, 6 rings pickled jalapenos and 2 tablespoons pico de gallo. Place 3 shrimp on top of the nachos, then sprinkle 1 teaspoon of the chives, and finish with some hot sauce if using. Repeat for the remaining pita chips and filling to serve.

  • Cook's Note: Shrimp are low in fat and carbohydrates and provide nutrients like selenium, vitamin B12, phosphorus and choline. They also contain antioxidants that may prevent cell damage and help fight inflammation.

  • Brushing the whole-wheat pita with some olive oil helps get them crispy, and contributes healthy monounsaturated fat, the kind that helps lower cholesterol.

  • Grilling is a direct heat cooking method that adds a delightful smoky flavor to food without any fat.

  • Oaxaca cheese is also known as asadero cheese when it is packaged in the shape of a brick.

Per serving: Calories 890 calories; Fat 55 g (Saturated 27 g); Cholesterol 175 mg; Sodium 1750 mg; Carbohydrate 58 g; Fiber 12 g; Sugars 4 g; Protein 49 g

%DV: Calcium 60%, Iron 35%, Vitamin A 25%, Vitamin C 20%


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