Mexican chop chop
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Tomato, seeded and chopped |
| ½ | cup | Kidney beans, drained and rinsed |
| ½ | cup | Chopped monterey jack cheese |
| ¼ | cup | Miracle whip salad dressing |
| ½ | cup | Kernel corn, drained and rinsed |
| 2 | larges | Pita breads, halved |
Directions
½ EACH: GREEN PEPPER AND R
Mix all ingredients together. Fill pitas with mixture. Makes 4 halved pitas. Per serving: 172 Cal, 10⅒ pro, 11⅗ carbo, 9.9 fat. Good source of Vitamin C and calcium. Origin: Kraft What's Cooking Magazine, 9th issue Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-02-94