Greg DuPree
Active Time
35 Mins
Total Time
35 Mins
Serves 8 (serving size: about 3/4 cup)

This dish is inspired by the crab melts that New England che Ana Sortun’s mother made her when she was growing up in the Pacific Northwest.

How to Make It

Step 1

Preheat oven to 400°F. Remove stem from wax pepper. Rub pepper with 1/8 teaspoon oil; place on a small baking sheet or piece of aluminum foil. Roast at 400°F until slightly blistered, 10 to 12 minutes. Let pepper stand until cool enough to handle; rub off and discard skin.

Step 2

Combine juice and garlic in a bowl; let stand 5 minutes. Finely chop pepper; add to garlic mixture. Stir in yogurt, 3 tablespoons water, mint, and 3/4 teaspoon oil.

Step 3

Reduce oven temperature to 350°F. Split each pita into 2 rounds. Cut pita rounds into wedges, and place in a bowl. Drizzle with 2 tablespoons oil; toss gently to coat. Place in an even layer on 2 baking sheets. Bake at 350°F until browned and crisp, about 10 to 12 minutes.

Step 4

Heat 2 teaspoons oil in a skillet over medium. Add onion; cook until translucent, about 5 minutes. Add corn; cook, stirring often, until tender, about 4 minutes. Stir in 1 teaspoon cumin and black pepper.

Step 5

Arrange pita chips in an even layer on a platter (they can overlap). Spoon corn mixture evenly over chips. Toss lettuce and tomato with remaining 1/8 teaspoon oil and remaining 1/2 teaspoon cumin; sprinkle over nachos. Drizzle yogurt mixture over nachos, then top with crab and avocado. Sprinkle with sumac and salt.

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