Small in size but big in flavour, these Tex-Mex bites will surely impress everyone.

Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:

12 Fancy Pokket Mini Pitas (104 g)
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) thinly sliced Spanish onion
1/2 cup (125 mL) each sliced red and yellow peppers
1 tbsp (15 mL) Tex-Mex seasoning blend
1 cup (250 mL) shredded mozzarella cheese
3/4 cup (175 mL) shredded iceberg lettuce
1/4 cup (60 mL) finely chopped cilantro
1/2 cup (125 mL) each prepared salsa and sour cream

Directions:

1. Heat oil in cast iron or heavy-bottom skillet set over medium-high heat; sauté onion, peppers and Tex-Mex seasoning blend for about 10 minutes or until tender. Transfer mixture to bowl; let cool.
2. Preheat oven to 375°F (190°C). Using small knife, slice around edge of each pita to create pocket that can be filled. Line baking sheet with parchment paper or foil.
3. Toss mozzarella with peppers and onion mixture; spoon into each pita pocket.
4. Bake for about 5 minutes or until cheese is melted. Immediately open pitas and stuff with lettuce and cilantro. Serve warm with salsa and sour cream for dipping.

Tip: Sauté peppers and onion with red chili flakes or jalapeño pepper for a spicy kick.