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

Extra Light Olive Oil

Olive oil made from fresh pressed olives for cooks who desire the health benefits of olive oil, but not a distinct olive taste. Perfect as a substitute for butter, margarine and other oils. For butter and margarine use our conversion chart.

Learn More Buy Now

Red Wine Vinegar

An aged and filtered vinegar made through the acetous fermentation of a selected blend of red wines. Using STAR Vinegars is a quick and easy way to enhance foods without adding extra calories, fat or salt.

Learn More Buy Now

Pimiento Stuffed Manzanilla Olives

Firm yet tender with a subtle smokiness and slightly sweet minced pimiento. Perfect for salads, appetizers and entrées.

Learn More Buy Now

Sun Dried Tomatoes

Made with fresh ripe tomatoes dried under the sun, perfect in frittatas, tossed in green salads or included in your favorite pesto recipe.

Learn More

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

In This Recipe

Extra Light Olive Oil

Olive oil made from fresh pressed olives for cooks who desire the health benefits of olive oil, but not a distinct olive taste. Perfect as a substitute for butter, margarine and other oils. For butter and margarine use our conversion chart.

Learn More Buy Now

Red Wine Vinegar

An aged and filtered vinegar made through the acetous fermentation of a selected blend of red wines. Using STAR Vinegars is a quick and easy way to enhance foods without adding extra calories, fat or salt.

Learn More Buy Now

Pimiento Stuffed Manzanilla Olives

Firm yet tender with a subtle smokiness and slightly sweet minced pimiento. Perfect for salads, appetizers and entrées.

Learn More Buy Now

Sun Dried Tomatoes

Made with fresh ripe tomatoes dried under the sun, perfect in frittatas, tossed in green salads or included in your favorite pesto recipe.

Learn More
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