Avocado Tomatillo Hatch Chile Nachos

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  1. Preheat oven to 425° F. Cut each pita bread in half, then into thirds to create triangular wedges. Place on a baking sheet in a single layer and lightly coat with olive oil. Sprinkle with salt and pepper. Roast for 7-10 minutes, until golden brown and crisp. Remove from oven and let cool.
  2. Place pita chips on bottom of serving dish and top with as much hummus as you’d like.
  3. Top with salad greens, corn, cotija cheese, black beans and sliced avocado. Drizzle with avocado tomatillo salsa. Enjoy!