Mexican Chop Chop Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 medium: Tomato, seeded and chopped
1/2 cup: Kernel corn, drained and
1/2 cup: Kidney beans, drained and
-rinsed,
-rinsed,
1/2 EACH: GREEN PEPPER AND R
1/2 cup: Chopped monterey jack cheese,
2 large: Pita breads, halved
1/4 cup: Miracle whip salad dressing,
Directions:
Mix all ingredients together. Fill pitas with mixture. Makes 4 halved
pitas. Per serving: 172 Cal, 10.1 pro, 11.6 carbo, 9.9 fat. Good
source of Vitamin C and calcium. Origin: Kraft Whats Cooking
Magazine, 9th issue Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-02-94
Source from luhu.jp
pitas. Per serving: 172 Cal, 10.1 pro, 11.6 carbo, 9.9 fat. Good
source of Vitamin C and calcium. Origin: Kraft Whats Cooking
Magazine, 9th issue Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-02-94
Source from luhu.jp