STUFFED PITA MEXICAN STYLE (TORTA ARABE)
These are regular menu items in all the respectable taco joints in Mexico. Ingredients are so obvious, nobody needs a write-down recipe with exact quantities. You just reproduce it. Many times I prefer these over regular tacos.
Provided by Mexi-Rosie
Categories Lunch/Snacks
Time 15m
Yield 1 pita sandwich, 1 serving(s)
Number Of Ingredients 12
Steps:
- Carefully cut open pita bread 2/3 down, but not entirely.
- Optional-- spread some butter on each inner flap.
- Spread a thin refried bean layer on each inner flap.
- Continue filling with rest of ingredients.
- Finish off with a few drops of lime juiceand a sprinkling of your favorite Mexican chile sauce.
- Carefully transfer to pancake type of grill and lightly toast or fry golden brown on both sides.
- Careful when turning over-- would be best to use long ice cube type prongs to keep filling inside when turning.
- --Donot overstuff, of course!
- Just before eating add some sour cream, if desired.
Nutrition Facts : Calories 337.9, Fat 1.9, SaturatedFat 0.2, Sodium 43.4, Carbohydrate 100.6, Fiber 7.8, Sugar 30.2, Protein 9.1
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