ALMOND DOUBLE CRUNCH NACHOS

6 pita bread rounds
1 1/2 cups grated pepper jack or Monterey Jack cheese
1/2 cup sliced green olives
1/2 cup sliced green onions
1/2 cup toasted slivered almonds
1 cup bottled salsa (or as needed)

Cut each pita bread open to make 2 circles. Cut each circle into 8 wedges. Spread in a single layer on 2 baking sheets.

Toast under broiler, turning to toast both sides of chips, approximately 1 minute per side.

Transfer all chips to 1 baking sheet. Sprinkle evenly with cheese, olives, onions and almonds.

Broil 2 minutes, or until cheese melts. Serve with a bowl of salsa.

Servings: 8
Source: The Almond Board of California