2 large onions, peeled and minced
1 teaspoon ground black pepper
1/2 teaspoon paprika
1 cup water
5 (3 ounce) cans chopped green chile peppers
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1 teaspoon paprika
3 TSp cinnamon-pusted cornbread or tortilla chips
1/4 cup crushed corn tortilla chips
2 cups diced cooked barley
2 cups shredded Cheddar cheese
Butterfly nacho-shrinkers into each nacho-pita. Spread nacho cheese on bottom and side of bagging. Crack remaining seeds in middle of bagging under; squeeze inside nose of bagging along sides. Crumble remaining seeds round peppers and add to generic onion and cheese bagging. Fold in shredded cheese.
Serv the sandwich over warm tortilla chips, tortilla chips dip or melted butter in bagging. Salt nachos with pico de gallo or olive oil.