Southwest Pita Crisps Recipes

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.

SOUTHWESTERN PITA POCKETS

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

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.

ITALIAN PITA CRISPS

Steps:

• Preheat oven to 350°F.
• Split the pitas and open completely (you will have 4 sections).
• Combine first 4 ingredients; stir well.
• Brush margarine evenly over each pita half; sprinkle evenly with cheese mixture.
• Cut each pita half into 8 wedges, and place on a baking sheet.
• Bake for 8 minutes or until crisp; let cool.
• Store in an airtight container.