"
Cheese pull is totally Instagram worthy!|Perfect garlic kick without overpowering|Butter garlic ratio absolutely nailed it|Crispy outside gooey cheesy inside perfection|Added chili flakes for extra heat|Better than restaurant version honestly|Dipped in peri peri sauce divine|Quick comfort food on busy nights
"
Cheesy Garlic Pitta Recipe
Learn how to make Nando's-style Cheesy Garlic Pitta at home with this quick and easy recipe! Perfectly toasted sourdough pittas filled with melty cheddar, garlic, spring onions and a hint of PERi-PERi spice, served with homemade red pepper chutney.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">2 sourdough pitta breads</li>
<li class="ingredients-single-item">120g mature cheddar cheese, grated</li>
<li class="ingredients-single-item">3 garlic cloves, finely minced</li>
<li class="ingredients-single-item">3 spring onions, finely sliced</li>
<li class="ingredients-single-item">1 tsp PERi-PERi seasoning (or hot paprika mixed with chili flakes)</li>
<li class="ingredients-single-item">2 tbsp olive oil</li>
<li class="ingredients-single-item">1 red bell pepper, deseeded and chopped</li>
<li class="ingredients-single-item">1 small red onion, finely diced</li>
<li class="ingredients-single-item">2 tbsp brown sugar</li>
<li class="ingredients-single-item">3 tbsp red wine vinegar</li>
<li class="ingredients-single-item">1 tsp ground cumin</li>
<li class="ingredients-single-item">½ tsp smoked paprika</li>
<li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Start by making the red pepper chutney. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the diced red onion and cook for 3-4 minutes until softened but not browned, stirring occasionally.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Add the chopped red pepper to the pan and cook for another 5 minutes until softened. Stir in the brown sugar, red wine vinegar, ground cumin, and smoked paprika. Season with a pinch of salt and pepper.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Reduce the heat to low and simmer the mixture for about 15-20 minutes, stirring occasionally, until the peppers are very soft and the liquid has reduced to a thick, jammy consistency. If it gets too thick, add a splash of water. Once done, remove from heat and let cool while you prepare the pittas.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
In a mixing bowl, combine the grated cheddar cheese, minced garlic, sliced spring onions (reserving some for garnish), and PERi-PERi seasoning. Mix well to ensure all ingredients are evenly distributed.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Using a sharp knife, carefully cut a slit along one edge of each pitta bread to create a pocket, being careful not to cut all the way through. Gently open the pockets.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Preheat your grill (broiler) to medium-high heat. Alternatively, you can use a toaster oven or regular oven preheated to 200°C (180°C fan).
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Brush the outside of each pitta lightly with the remaining olive oil. This will help them crisp up nicely when toasted.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Carefully stuff the cheese mixture into the pitta pockets, distributing it evenly inside. Don't overfill them as the cheese will melt and could leak out.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Place the stuffed pittas on a baking tray and put under the preheated grill for about 3-4 minutes, until the top starts to turn golden brown. Flip them over carefully and grill for another 2-3 minutes until the other side is also golden and the cheese inside has melted completely.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 10</h4>
Remove from the grill and let them rest for 1 minute. The pittas should be crispy on the outside with melty, oozy cheese inside. Cut each pitta in half diagonally to reveal the gooey cheese filling.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 11</h4>
Serve immediately while hot, with the red pepper chutney on the side. Sprinkle the reserved spring onions on top for a fresh garnish and an extra pop of color.
</li>
</ol>
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Guilty Chef FAQ for
Nando's
Cheesy Garlic Pitta Recipe
What ingredients are used in Cheesy Garlic Pitta from Nando's?
The key ingredients for Nando's Cheesy Garlic Pitta include sourdough pitta breads, mature cheddar cheese, fresh garlic, spring onions, PERi-PERi seasoning, and olive oil. The accompanying red pepper chutney requires red bell pepper, red onion, brown sugar, and spices.
How to cook Cheesy Garlic Pitta from Nando's at home?
Learn how to cook Cheesy Garlic Pitta from Nando's by stuffing sourdough pittas with a mixture of cheddar, garlic and spring onions, then brushing with olive oil before grilling until golden and the cheese melts. Serve with homemade red pepper chutney made from simmered peppers, onions, vinegar and spices.
What's the best way to get crispy pittas with perfectly melted cheese?
For crispy pittas with perfectly melted cheese, brush the outside with olive oil before grilling, don't overstuff the pockets, and use a medium-high heat. Grill each side for 3-4 minutes until golden, allowing the cheese to melt completely while the exterior becomes crisp.
Can I make this garlic cheese pitta recipe vegetarian or vegan?
This garlic cheese pitta recipe is already vegetarian. For a vegan version, substitute the cheddar with a good melting plant-based cheese alternative. The rest of the ingredients, including the homemade red pepper chutney, are naturally vegan-friendly.
What's the best spice level for PERi-PERi seasoning in a cheesy pitta?
For cheesy pittas, a medium PERi-PERi spice level works well as it complements the rich cheese without overwhelming it. If you're making your own mix with paprika and chilli flakes, start with a 3:1 ratio and adjust to your taste preference.
More Recipes from
Nando's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"1 tsp ground cumin",
"½ tsp smoked paprika",
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"@type": "Review",
"author": "Marcus Jensen",
"datePublished": "2024-04-25",
"reviewBody": "Made these for a movie night and everyone went crazy for them! The pittas got so crispy on the outside while the cheese inside was perfectly melted. The garlic flavor comes through beautifully.",
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"@type": "Review",
"author": "Elena Popescu",
"datePublished": "2024-04-22",
"reviewBody": "I've been trying to recreate Nando's cheesy garlic pitta for ages and this recipe nails it! The spring onions add a fresh bite that cuts through the richness of the cheese. Will definitely make again!",
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