Southwest Salsa and Chili Pita Chips

Southwest Salsa and Chili Pita Chips

Makes approximately 72 chips and 3 cups of salsa

Chili Pita Chips:
6 5½-inch white or whole wheat pita bread pockets
3 tablespoons olive oil
Chili powder to season
3 cups chopped tomatoes
½ cup chopped fresh cilantro
½ cup chopped red onion
½ cup cooked, fresh corn or frozen, thawed corn
½ cup cooked black beans or drained, rinsed canned black beans
1 jalapeño pepper (optional), seeded and finely chopped
Juice of one lime (about ¼ cup)
¼ teaspoon salt

Chili Pita Chips:
Preheat oven to 350°F.  Split each pita bread horizontally into two rounds.  Lightly brush the rough sides with the olive oil.  Lightly sprinkle chili powder over the surfaces.  Cut each pita round into wedges.  Arrange the triangles on a baking sheet and bake for 5 to 10 minutes, or until lightly toasted.  Serve with Southwest Salsa or use as an accompaniment with soups and salads.  Store leftover chips in an airtight container at cool room temperature for up to 5 days.
In a large bowl, combine all ingredients; mix well.

Nutritional Information
For 12 chips and ½ cup salsa
Calories 282
Protein 8 g
Carbohydrates 46 g
Total Fat 8 g
Fiber 4 g
Sodium 431 mg

Calories from protein, 11%; carbohydrates, 64%; fat, 25%.

Submitted by: Wheat Foods Council