Pita Chips with Jalapeno Cheese Sauce

Pita Chips
2 round pitas
1 Tbsp olive oil
salt and garlic powder, to taste

Spicy Cheese Sauce
1 Tbsp oil
1/4 onion, finely diced
2 cloves garlic, finely grated or minced
1 Tbsp unsalted butter
1 Tbsp flour
3/4 cup milk
6 slices yellow or white American cheese
1–2 jalapeño peppers, from a jar, finely diced
1/2–1 tsp cayenne pepper

Preheat oven to 350°F (180°C). Slice pitas in half, lengthwise, so that you have 2 open pita circles. Cut each circle like a pie, creating 8 triangle pieces. Lay triangles on a lined cookie sheet and drizzle with olive oil. Season with salt and garlic powder and bake about 10 minutes, until lightly toasted.

To prepare the cheese sauce, heat oil on a medium flame. Sauté onion until translucent, then add garlic and sauté for 2 minutes. Push onions and garlic aside, and melt butter. When butter is melted, add flour and mix until it forms a roux. Add milk to the pan, and mix with sautéed onions and garlic and roux. When combined, add cheese, one slice at a time, until sauce thickens and cheese is completely melted. If you like a thinner sauce, add a bit more milk until it gets to the desired consistency. Add diced jalapeño pepper and cayenne pepper and stir. Serve immediately with pita chips.

This recipe was originally featured in Mishpacha Magazine.  To see full article click here.