fajita pitas

BBQ & Grill

Fajita Pitas

I was late coming home one evening and forgot to pick up tortillas for the fajitas we'd 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

Ingredients

  • 1 medium tomato, finely chopped
  • 1 small onion, finely chopped
  • 1/2 jalapeno pepper, finely chopped
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons canola oil, divided
  • 1 large sweet pepper, halved and seeded
  • 1 large onion, cut crosswise into 1/2-inch slices
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded mexican cheese blend or cheddar cheese
  • 8 pita pocket halves
  • optional: guacamole and sour cream

Directions

  • Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil.
  • Brush pepper halves and onion slices with remaining 1 tablespoon 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.

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