Beef Fajita Pitas

 

 

 

/4 cup Old El Paso® Thick 'n Chunky salsa

2 pita (pocket) breads (6 inch), cut in half to form pockets

3/4 lb thinly sliced deli cooked roast beef

1 small red bell pepper, cut into 1/4-inch strips

4 slices (1 oz each) Monterey Jack cheese

 

 

1. Spoon salsa into pita bread halves.

2. Fill pita breads with beef, bell pepper and cheese.