veggie pockets with quick & easy Restaurant style

Veggie Pockets With Quick & Easy Restaurant Style Recipe

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Dee Tourville

By
@Dee_Tourville

2 recipes for 1 :) The veggie pockets I just threw together after a long day of shopping. A friend who worked in a Restaurant which served chips & salsa gave me the salsa recipe.

Rating:

★★★★★ 1 vote

Serves:
4
Method:
No-Cook or Other

Ingredients

  • 1 can(s)
    (15oz) black-eyed peas, drained
  • 1 medium
    cucumber, seeded and chopped
  • 1 medium
    green pepper, seeded and chopped
  • 1 large
    tomatoe seeded and chopped
  • 4 oz
    sharp cheddar cheese
  • 1/2 c
    plain greek yogurt
  • 1/4 tsp
    ground cumin
  • 1/8 tsp
    cayenne pepper ( more if you like it hot!
  • 4 small
    pita pockets
  • 1/4 to 1/2
    head lettuce, shredded
  • 1/4 c
    quick & easy restaurant style salsa. recipe follows
  • QUICK & EASY SALSA

  • 1 can(s)
    rotel (10 ounce can of tomatoes and chilies)
  • 1 can(s)
    diced tomatoes (14.5 ounce can)
  • 1 Tbsp
    jarred jalapenos, chopped
  • 1 small
    sweet onion, chopped
  • 1/2 to 1 tsp
    cumin
  • 1/2 to 1 tsp
    garlic powder
  • 1/4 tsp
    salt
  • 1/4 to 1/2 tsp
    sugar
  • PLACE THE ONION AND JALAPENOS INTO A FOOD PROCESSOR AND PULSE TILL FINELY CHOPPED. POUR IN TOMATOES AND SEASONING AND PULSE TILL EVERYTHING IS MIXED TOGETHER.

How to Make veggie pockets with quick & easy Restaurant style

Step-by-Step

  1. In a large mixing bowl, combine peas, cucumber, green pepper, tomato and cheese
  2. In a small bowl mix together yogurt, cumin and cayenne pepper.
  3. Toss with vegetable mixture
  4. Cut pita pockets in half. Open pockets. Divide lettuce among pockets. Top with vegetable mixture. Spoon salsa over top.

Printable Recipe Card

About veggie pockets with quick & easy Restaurant style

Course/Dish: Salsas, Sandwiches
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Hashtags: #easy, #veggie




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