FAJITA PITAS
I was late coming home one evening and forgot to pick up tortillas for the fajitas we planned for dinner. So we used pita bread that I had in the freezer instead. The warm chicken-filled pockets, garnished with a homemade sauce and other tasty toppings, are often requested when we're hungry for something in a hurry. -Diana Jones, Springtown, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil., Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side., Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.
Nutrition Facts : Calories 327 calories, Fat 15g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 511mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
FAJITAS IN PITAS
For a weekend lunch with company, we grill chicken and peppers to stuff inside pita pockets. The dressing doubles as a grilling sauce and a sandwich spread. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix mayonnaise, green onion, mustard and pepper; reserve 1/3 cup for assembling. Spread remaining mixture over chicken and peppers., Grill chicken and peppers, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer inserted in chicken reads 165° and peppers are tender. Cut chicken into 1/2-in. slices; cut peppers into 1-in. slices., Spread reserved mayonnaise mixture inside pita halves; fill with lettuce, chicken and peppers.
Nutrition Facts : Calories 515 calories, Fat 24g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 640mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
KIELBASA FAJITAS WITH PITA BREAD
Yes, this is an appalling mixture of cuisines, but it does have three things going for it: it's easy to make, requires only a few ingredients, and is quite tasty.
Provided by CatlingMex
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the sausage into 1/4-inch slices. Put slices into a non-stick saucepan or skillet over medium heat.
- Chop peppers and onions into pieces about one or two inches square.
- Once the oils start to cook out of the kielbasa, add the pepper and onion pieces to the sausage.
- Cook, stirring frequently, over medium heat until the pepper is tender.
- Heat the pita bread. Spoon 1/4 of the sausage mixture on each piece of pita bread. Serve with avocado slices.
Nutrition Facts : Calories 597, Fat 35.4, SaturatedFat 10.4, Cholesterol 65.3, Sodium 1225.5, Carbohydrate 51.1, Fiber 7.6, Sugar 7.9, Protein 20.2
HOMEMADE PITA BREAD
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it's not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.
Provided by David Tanis
Categories appetizer, side dish
Time 2h
Yield 8 six-inch diameter breads
Number Of Ingredients 6
Steps:
- Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
- Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
- Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
- Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
- Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
- Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
- Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 110 milligrams, Sugar 0 grams
POLISH POCKETS - PITAS
Make and share this Polish Pockets - Pitas recipe from Food.com.
Provided by Nana Lee
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute slices of kielbasa (I use Hillshire Farms) with onion and green pepper in butter.
- Add drained sauerkraut. Heat through.
- Add sour cream mixed with dijon style mustard.
- Serve in pita pockets.
Nutrition Facts : Calories 567, Fat 48.4, SaturatedFat 20.8, Cholesterol 119.9, Sodium 2453, Carbohydrate 17.4, Fiber 6.8, Sugar 9.3, Protein 17.5
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