INGREDIENTS:4 lg (about 8 inches) pitas
1/2 cup of Vegetable oil
1 1/3 cup of Salsa, divided
8 oz Shredded Monterey Jack
- cheese, divided
2 1/4 oz Sliced black olives,
- drained, divided
4 oz Chopped green chilies,
- drained, divided
DIRECTIONS:
Preheat the grill to medium heat. Brush one side of each pita with
the oil. Place the pitas on a disposable aluminum baking pan and top
each one with the salsa, cheese, olives, and chilies, dividing
evenly. Place the pan on the grill, close the grill cove NOTE: I
usually use medium-hot salsa, but go with a milder or hotter one if
you prefer.
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