As a great philosopher once said “I can’t think with my tummy growling.” So, here is my next entry in my erratic series of “cooking so easy a philosopher can do it.”
The picture to the left shows the Cheeta (Cheese Pita) prior to spending some quality time in the oven. The Cheeta was invented when all I had on hand for lunch was some pita bread, hummus and cheese. Here is how to make the dreaded Cheeta:
- Shredded cheese. Cheddar is the standard, but any cheese will work.
- Pita bread.
- Olive oil.
- Grated Parmesan cheese.
Slice a pita in half and stuff each half with shredded cheese. Place the sliced and stuffed pita on a cookie sheet. Brush on a light coating of olive oil and then sprinkle with oregano and Parmesan cheese. Bake at 400 degrees for 5-10 minutes or until the pita is toasted and the cheese is melted. Bake longer for a really crispy Cheeta, less for a soft Cheeta. A toaster oven would also work fine, but not a toaster (unless you like a little appliance fire in your life).
The Cheeta can be eaten as is or used to scoop hummus. Goes well with most philosophers, except for Heidegger.
aka “Quesadilla”–sub. tortilla for pita