Grilled Cheese Pita Pockets Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Whole-wheat or plain pita,
1 ounce: Sliced, reduced-fat cheese, Jarisberg, Monterey Jack, Cheddar or mozzarella
3 slice: Tomato, paper-thin
1/3 cup: Alfalfa sprouts,
4 slice: Dill pickle, paper-thin
3: Bell pepper rings, red, yellow, or green, paper thin; seeds, stems and ribs removed
Vegetable-oil cooking spray,
Directions:
Cut a thin strip from one side of the pita. Carefully open the pita
to make a pocket for the filling.
Place one slice of cheese in the pita pocket. Slide in the tomates;
add the alfalfa sprouts and top with the pickle slices and pepper
rings. Then add the remaining cheese slice.
Heat a medium (8-10") skillet over medium-high heat until hot enough
to evaporate a drop of water upon contact. Spray with a vegetable-oil
cooking spray. Add the sandwich; cook, covered, over medium-low;
heat, turning once, until browned on both sides, about 10 minutes.
Nutritional analysis per serving: 206 calories; 7 grams total fat; 13
grams protein; 25 grams carbohydrates; 19 milligrams cholesterol; 601
milligrams sodium.
Source from luhu.jp
to make a pocket for the filling.
Place one slice of cheese in the pita pocket. Slide in the tomates;
add the alfalfa sprouts and top with the pickle slices and pepper
rings. Then add the remaining cheese slice.
Heat a medium (8-10") skillet over medium-high heat until hot enough
to evaporate a drop of water upon contact. Spray with a vegetable-oil
cooking spray. Add the sandwich; cook, covered, over medium-low;
heat, turning once, until browned on both sides, about 10 minutes.
Nutritional analysis per serving: 206 calories; 7 grams total fat; 13
grams protein; 25 grams carbohydrates; 19 milligrams cholesterol; 601
milligrams sodium.
Source from luhu.jp
Tags
Cheese