Recipe
Mexican Pita Pockets Recipe
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- 2 c Lettuce shredded
- 1 c Cheese, Monterey Jack shredded
- Pico de Gallo drained
- Sliced
- 1 cn Black beans drained
- Guacamole
- 1 c Cheese, Cheddar shredded
- Scallions sliced
- Olives, ripe
- 4 Pita breads
Directions
- Step #1 Heat oven to 375F.
- Step #2 Place pita breads on large baking sheet.
- Step #3 In medium bowl, mix beans & Pico de Gallo.
- Step #4 Spoon over pita breads.
- Step #5 Sprinkle top each with cheeses.
- Step #6 Bake 14 to 18 mins or until heated through & cheese is melted.
- Step #7 top this with shredded lettuce.
- Step #8 Cut each into 6 wedges.
- Step #9 serve this with salsa, guacamole, sour cream, scallions and/or olives.
- Step #10 Nutritional Analysis per serving: 90 calories, 5 g.
- Step #11 protein, 11 g.
- Step #12 carbohydrates, 3 g.
- Step #13 fat, 10 mg.
- Step #14 cholesterol, 180 mg.
- Step #15 sodium, 95 mg.
- Step #16 potassium.
- Step #17 Calories from fat: 29% Original recipe from Chi-Chi's Mexican at Home.
- Step #18 Conversion & extra nutritional analysis by Rick Weissgerber [GEnie D.
- Step #19 WEISSGERBE].
- Enjoy the MEXICAN PITA POCKETS recipe
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