Mexican chop chop
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Tomato, seeded and chopped |
| ½ | cup | Kidney beans, drained and rinsed |
| ½ | cup | Chopped monterey jack cheese |
| ¼ | cup | Miracle whip salad dressing |
| ½ | cup | Kernel corn, drained and rinsed |
| 2 | larges | Pita breads, halved |
Directions
½ EACH: GREEN PEPPER AND R
Mix all ingredients together. Fill pitas with mixture. Makes 4 halved pitas. Per serving: 172 Cal, 10⅒ pro, 11⅗ carbo, 9.9 fat. Good source of Vitamin C and calcium. Origin: Kraft What's Cooking Magazine, 9th issue Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-02-94
Related recipes
- Cajun chops
- Chicken chopulas
- Easy chop dinner
- Easy mexican pork chops
- Mexicali pork chop casserole
- Mexicali chops
- Mexicali pork chop casserole
- Mexican chef salad
- Mexican chef's salad
- Mexican dinner
- Mexican dish
- Mexican pork chops
- Mexican pork chops and beans
- Mexican stir fry
- Mexican stir-fry
- Pork chops \"mexican\"
- Pork chops mexicana
- Pork chops, mexican
- Spicy salsa chops
- Tex-mex chops