A quick and satisfying merienda made with crispy pita chips, a creamy garlic sauce, and refreshing veggies—topped with a crunch of crushed chicharon.
Ingredients Tips:
• Add grated cheese for extra indulgence
• Replace pita with spinach wrap triangles for a colorful twist
• Fresh lemon or calamansi adds a Filipino zing to the sauce
Cooking Tips:
• Use hot water gradually to control sauce thickness
• Fry pita chips on medium-high heat to avoid burning and get even crispiness
• You can use toasted pita instead of frying for a healthier option
Chicharon Nachos
A quick and satisfying merienda made with crispy pita chips,a creamy garlic sauce, and refreshing veggies—topped with a crunch of crushedchicharon.
Ingredients
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup evaporated milk or fresh milk
- 1 cup grated cheese cheddar or quickmelt
- 1/4 tsp salt optional
- 1/4 tsp ground black pepper optional
Toppings
- Sliced cucumber
- Sliced tomatoes
- Sliced onion
- Crushed chicharon
Instructions
- Slice pita wraps into triangles and fry in hot oil until crispy, set aside on paper towels
- For the Garlic mayonnaise sauce. In a bowl, mix garlic, mayo, salt, pepper, paprika, lemon juice, and hot water to make the sauce
- For the cheese sauce. Melt butter, stir in flour, slowly whisk in milk, add cheese, and mix until smooth and creamy.
- On a plate, layer fried pita chips and top with cucumber, tomatoes, and onion
- Drizzle with the garlic mayo sauce and cheese sauce.
- Sprinkle crushed chicharon over the top before serving
