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Tex-Mex Pita Pockets

Serves 4 A great snack for on the go or during games, this Tex-Mex Pita Pockets recipe is the thing to help feed a busy household. #STARFineFoods Ingredients: 6 Tbsp. STAR Extra Light Olive oil 2 Tbsp. STAR Red Wine Vinegar 1 Tbsp. Dijon mustard tsp. ground cumin 1/3 lb. Monterey Jack cheese, cut into ¼ inch cubes 1 avocado, peeled, seeded and cut into ¼ inch cubes Cup sliced, drained STAR Pimiento Stuffed Manzanilla Olives Cup drained STAR Sun Dried Tomatoes, cut into 1/8 inch strips Hot pepper sauce, salt and pepper 4 (6-inch) pita pockets breads, cut in half 8 small green leaf lettuce leaves Cup shredded alfalfa sprouts Instructions:

To make filling, in a medium bowl, whisk together the olive oil, vinegar, mustard and cumin. Add the cheese, avocado, olives and sun-dried tomatoes, toss gently. Season with hot pepper sauce, salt and pepper.

Line each pita pocket bread half with lettuce leaf and fill with about 1/3 cup filling. Garnish with alfalfa sprouts.

Serve when done.

Tex-Mex Pita Pockets

Ingredients

Instructions

1

To make filling, in a medium bowl, whisk together the olive oil, vinegar, mustard and cumin. Add the cheese, avocado, olives and sun-dried tomatoes, toss gently. Season with hot pepper sauce, salt and pepper.

2

Line each pita pocket bread half with lettuce leaf and fill with about 1/3 cup filling. Garnish with alfalfa sprouts.

3

Serve when done.

1

To make filling, in a medium bowl, whisk together the olive oil, vinegar, mustard and cumin. Add the cheese, avocado, olives and sun-dried tomatoes, toss gently. Season with hot pepper sauce, salt and pepper.

2

Line each pita pocket bread half with lettuce leaf and fill with about 1/3 cup filling. Garnish with alfalfa sprouts.

3

Serve when done.

Serves: 4

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