Bobby's Not-cho Regular Pita

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 45 min
  • Yield: 8 servings
  • Nutrition Info
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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 


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 


8 tablespoons shredded sharp Cheddar

2 avocados, diced 

48 slices pickled jalapeno rings 

8 teaspoons sliced chives

Hot sauce, optional


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat a grill or grill pan. Cook the shrimp until pink, 2 to 3 minutes. Drizzle the lime juice over the top to finish.
  7. For the pico de gallo: In a mixing bowl, toss the cilantro, onions, lime juice, jalapenos, salt, tomatoes and garlic to combine.
  8. 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.

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