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2 round pitas
1 tablespoon Gefen Olive Oil
salt, to taste
garlic powder, to taste
1 tablespoon oil
1/4 onion, finely diced
2 cloves garlic, finely grated or minced or 2 cubes Gefen Frozen Garlic
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup milk
6 slices yellow or white American cheese
1-2 jalapeno peppers, from jar, finely diced
1/2-1 teaspoon cayenne pepper
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Slice pitas in half, lengthwise, so that you have two open pita circles.
Cut each circle like a pie, creating eight triangle pieces.
Lay triangles on a lined cookie sheet and drizzle with olive oil.
Season with salt and garlic powder and bake about 10 minutes, until lightly toasted.
Heat oil on a medium flame.
Sauté onion until translucent, then add garlic and sauté for two minutes.
Push onions and garlic aside, and melt butter.
When butter is melted, add flour and mix until it forms a roux.
Add milk to the pan, and mix with sautéed onions and garlic and roux.
When combined, add cheese, one slice at a time, until sauce thickens and cheese is completely melted.
If you like a thinner sauce, add a bit more milk until it gets to the desired consistency.
Add diced jalapeno pepper and cayenne pepper and stir.
Serve immediately with pita chips.
Photography: Daniel Lailah Styling: Amit Farber
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