INGREDIENTS
1/4 cup Old El PasoŽ Thick 'n Chunky salsa
2 pita (pocket) breads (6 inch), cut in half to form pockets
3/4 lb thinly sliced deli cooked roast beef
1 small red bell pepper, cut into 1/4-inch strips
4 slices (1 oz each) Monterey Jack cheese
1 Spoon salsa into pita bread halves.
2 Fill pita breads with beef, bell pepper and cheese.