Ingredients
1/4
cup Old El Paso™ Thick ’n Chunky salsa
2
pita (pocket) breads (6 inch), cut in half to form pockets
3/4
lb thinly sliced deli cooked roast beef
1
small red bell pepper, cut into 1/4-inch strips
4
slices (1 oz each) Monterey Jack cheese
Preparation
Spoon salsa into pita bread halves.
Fill pita breads with beef, bell pepper and cheese.
