SOUTHWESTERN PITA POCKETS
These are easy and healthy--great for lunch at home or school or work! Found at msn.com in an article on FAST meals!
Provided by spatchcock
Categories Lunch/Snacks
Time 5m
Yield 6 pitas
Number Of Ingredients 7
Steps:
- COMBINE half the salsa and mayonnaise in a small bowl.
- In each pita half, place a slice of turkey, a slice of cheese, lettuce and olives; top with remaining salsa.
SOUTHWESTERN PITAS WITH BLACK BEAN AND CORN PICO DE GALLO
This recipe has a light and colorful pico de gallo on top of ground beef in pita pockets. Serve with spanish rice.
Provided by grneyedmustang
Categories Mexican
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
- Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
- Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
- Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.
Nutrition Facts : Calories 317, Fat 17.7, SaturatedFat 9.5, Cholesterol 53.1, Sodium 266.7, Carbohydrate 24.6, Fiber 2.3, Sugar 1.1, Protein 15
SOUTHWEST PITA CRISPS
Steps:
- Arrange oven racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large shallow baking sheets with foil.
- In small bowl, stir together vegetable oil, chili powder, cumin, and cayenne. Lay 1 pita round on cutting board. Brush both sides with oil mixture and sprinkle one side with 1/4 cup Cheddar. Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet).
- Bake 6 minutes. Remove pans from oven, turn chips over with tongs, and bake until golden and crisp, about 3 to 4 minutes more. Transfer crisps to a rack and let cool.
- Repeat process with remaining pitas. Store airtight at room temperature up to one month.
SOUTHWEST CHICKEN POCKETS
Black beans, convenient chicken strips and chiles star in a feisty new role in these loaded pockets. Eat them out of hand (or with a fork if you feel civilized)! Serve a little salsa on the side for an extra burst of flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chiles., On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into 4 squares. Spoon chicken mixture into the center of each square; sprinkle with cheese., Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased baking sheet and brush with remaining egg. Bake at 400° until golden brown, 18-22 minutes., Meanwhile, in a small bowl, combine sour cream and remaining chiles. Serve with pockets.
Nutrition Facts : Calories 600 calories, Fat 28g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 880mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 10g fiber), Protein 28g protein.
SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE
This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.
Provided by L810C
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
- Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
- Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g
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