Tuesday, June 16, 2009

Perfect Summer Night Meal...

Yesterday was so beautiful here in Utah! After a week of rain, who would want to stay in side slaving over a hot stove.

These pita sandwiches are perfect for a quick easy meal, when you just need to get outside.

(The recipe calls for a green pepper and a red pepper, but you can definitely use just green. Red can be a little pricey some times and with the economy the way it is, don't waste the money. The red is really just for a punch of color. You can also use all chicken or all beef, based on you families taste. We just like the combination of both.)

(Mindi Original)

1 chicken breast (aprox. 6 oz.) sliced into thin strips
1 flank steak (aprox. 6 oz.) sliced into thin strips (or steak of choice)
1 T. Fajita seasoning
1 green bell pepper sliced into thin strips
1 red bell pepper sliced into thin strips
1 onion sliced into half rings
2 C. mozzarella cheese
4-6 pita halves (whole wheat or regular)

1. In a large skilled heat 2 t. oil. Cook chicken and steak, seasoning with Fajita seasoning, until meat in cooked through.
2. Add the peppers and onion. Cook for 3-5 minutes until vegetables are cooked to your liking.
3. Add the cheese and stir until cheese is melted.
4. Serve immediately but stuffing the mixture into pita halves.

(Serves 4)

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