Fajita Pitas

• 1 medium tomato, finely chopped
• 1 small onion, finely chopped
• 1/2 jalapeno pepper, finely chopped
• 1 tablespoon minced fresh cilantro
• 2 tablespoons canola oil, divided
• 1 large sweet pepper, halved and seeded
• 1 large onion, cut crosswise into 1/2-inch slices
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded Mexican cheese blend or cheddar cheese
• 8 pita pocket halves
• Guacamole and sour cream, optional

1. Preheat oven to 325u0b0. For salsa, combine first four ingredients; stir in 1 tablespoon oil.
2. Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165u0b0, 4-6 minutes per side.
3. Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a
4. . Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.

tomato, onion, pepper, fresh cilantro, canola oil, sweet pepper, onion, chicken, salt, pepper, cheese, pocket, sour cream

Taken from www.tasteofhome.com/recipes/fajita-pitas/ (may not work)