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Ingredients - 1/2 cup sour cream
- 2 tbls. ORTEGA Salsa - Thick & Chunky (Medium)
- 1 medium onion, thinly sliced
- 1 green bell pepper, cut into strips
- 1 can (11-oz.) whole kernel corn with red and green peppers, drained*
- 6 ozs. thinly sliced deli roast beef, cut into 2-inch strips
- 6 (6-inch) Greek-style soft fold pita breads
- 12 (.75-oz. ) slices deli jalapeño cheese food, **
Directions Combine sour cream and salsa in small bowl; mix well. Cover; refrigerate until serving.
Spray 10-inch skillet with no-stick cooking spray; add onion and green pepper. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (5 to 6 minutes). Stir in corn and roast beef. Continue cooking, stirring occasionally, until heated through.
Heat broiler. Spoon 1/6 corn mixture onto each pita bread; top with 2 slices cheese. Broil 5 to 7 inches from heat until cheese begins to melt (1 to 2 minutes). Spoon 1 tablespoon sauce over cheese. Fold pita in half. Serve with remaining sauce.
*Substitute 1 cup whole kernel corn, cooked, drained.
**Substitute 12 slices LAND O LAKES® Chedarella® Cheese.
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