1 package whole wheat pocket bread 1/2 cup salsa 1 can fat free bean dip 1 cup mozzarella cheese, grated 1 cup cheddar cheese, grated 1/2 cup green bell pepper, chopped 1/2 jalapeno, chopped and seeded 1/2 c. tomato, chopped 1/2 c. onion, chopped 1/2 c. black olives, chopped Any additional toppings, such as red pepper, shredded chicken, seasoned taco meat, etc.
Spray pita breads with oil on both sides and place on a cookie sheet. Mix bean dip and salsa to create a sauce and spread on pita pockets. Add half of the cheese, then the vegetables and meat (if using). Top with remaining cheese and spray with oil. Bake at 400 degrees until hot and bubbly.
Betty Casey, Tulsa Kids Magazine
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