These fajita-style sandwiches are filled with deli roast beef and corn.
| 1 |
|
medium onion, thinly sliced |
| 1 |
|
green bell pepper, cut into strips |
| 1 |
|
(11-ounce) can whole kernel corn with red and green peppers, drained* |
| 6 |
|
ounces thinly sliced deli roast beef, cut into 2-inch strips |
| 6 |
|
(6-inch) Greek-style soft fold pita breads |
| 12 |
|
(3/4-ounce) slices LAND O LAKES® Deli Jalapeño Cheese Food** |
Combine sour cream and salsa in small bowl; mix well. Cover; refrigerate until serving.
Spray 10-inch skillet with no-stick cooking spray; add onion and green pepper. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (5 to 6 minutes). Stir in corn and roast beef. Continue cooking, stirring occasionally, until heated through.
Heat broiler. Spoon 1/6 corn mixture onto each pita bread; top with 2 slices cheese. Broil 5 to 7 inches from heat until cheese begins to melt (1 to 2 minutes). Spoon 1 tablespoon sauce over cheese. Fold pita in half. Serve with remaining sauce.
*Substitute 1 cup whole kernel corn, cooked, drained.
**Substitute 12 (3/4-ounce) slices LAND O LAKES® Deli Co-Jack® Cheese.
