These fajita-style sandwiches are filled with deli roast beef and corn.
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1/2 cup sour cream
2 tablespoons thick and chunky salsa
1 medium onion, thinly sliced
1 medium 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® Hot Pepper
*Substitute 1 cup whole kernel corn, cooked, drained.
Combine sour cream and salsa in 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, 5-6 minutes or until vegetables are crisply tender. Stir in corn and roast beef. Continue cooking, stirring occasionally, until heated through.
Spoon 1/6 corn mixture onto each pita bread; top with 2 slices cheese. Broil 5 to 7 inches from heat 1-2 minutes or until cheese begins to melt. Spoon 1 tablespoon sauce over cheese. Fold pita in half. Serve with remaining sauce.