1/2 cup shredded sharp Cheddar cheese or Mexican cheese blend (2 oz)
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, well drained
1 cup shredded cooked chicken
1/4 teaspoon chili powder
1/4 cup chopped yellow bell pepper
2 green onions, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
Directions
Heat oven to 350°F. Split each pita bread around edge with knife to make 2 rounds; place on ungreased cookie sheet. Bake 5 to 7 minutes or until crisp.
Sprinkle 1 tablespoon of the cheese over each pita crust. Top with 1/4 each of the tomatoes, chicken, chili powder, bell pepper and onions. Sprinkle each with remaining cheese.
Bake 10 to 12 minutes or until cheese is melted. Sprinkle with cilantro