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MEXICAN BEAN AND CHEESE PITAS
This was Inspired by a recipe I saw in Woman's Day Magazine Recipe (2/96). These are good to take on a picnic; you can heat them briefly in foil over a grill or campfire if you wish.
Serves: 4
Heat Scale--Mild to Medium
2 Pita Pockets -- halved
1 can Refried Beans (16 oz.) -- heated
8 ounces shredded Monterey jack cheese
2 tablespoons chopped pickled Jalapeno Peppers -- or more
1/2 cup sliced Green Onions
Shredded Lettuce
Salsa
Preheat oven to 350 degrees. Wrap pita pocket halves in foil; heat in oven 5-6 minutes. Spoon 1/4 of beans into each pocket; top with cheese, jalapenos and green onions. Serve with shredded lettuce and salsa.


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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved