Ingredients
1 c. chopped cooked chicken
8 oz. Cheddar cheese
1/2 c. salsa (I use hot salsa because the spiciness gets diluted.)
c. mayonnaise
1 clove garlic
1/2 c. diced onion
1/4 tsp. salt
5 pita rounds
Preparation
Step 1Preheat the oven to 425 degrees. Put everything but the pitas into the food processor and purée for about 30 seconds or until you have an orange paste.Step 2Spread 1⁄4 cup of this paste evenly over the bumpy side of each pita half. Arrange the rounds on the baking sheets, and bake for 7 to 9 minutes, or until the pita is crispy and the filling is slightly puffy. Turn off the oven and use the oven mitts to remove the baking sheets.Step 3Pour the remaining marinade into the skillet and scrape the crispy brown bits from the bottom (this is called deglazing the pan). Let the sauce bubble until thickened, 1 or 2 minutes. Pour the sauce over the fillings and turn off the stove. Fold the sandwiches in half. You’re ready to eat.Step 4Let the pitas cool a bit before cutting into wedges and serving.
