A fusion of Tex-Mex and Mediterranean that results in a tasty appetizer you'll want to make again and again.
Preheat oven to 400°F (200°C).
Cut pitas into 8 equal-sized portions.
Mix olive oil, black pepper, dried basil, and garlic powder in a bowl.
Line a baking sheet with parchment paper, and distribute pita slices over it. Brush the upward-facing side of each slice with the olive oil mixture.
Bake until browned (8 - 10 minutes).
Add roasted peppers, jalapeno peppers, corn, and cheese to a bowl, and toss.
Add tapenade to the bowl and stir until even. Distribute evenly across pita chips and serve.