6 pita breads, separated into two layers
12 thin slices of H-E-B Mediterranean cheddar cheese
1 pound raw medium shrimp, peeled, deveined, and split
1 large tomato, sliced thin
1 small onion, sliced thin and separated into rings
1 cup H-E-B marinara pasta sauce, heated
Heat oven to 450 degrees F.
Line two baking sheets with foil and spray with non-stick cooking spray.
Place 3 pita bread halves on each sheet pan.
Place 1 slice of H-E-B Mediterranean Cheddar Cheese on pita bread halves.
Top each cheese slice with 6 to 8 shrimp halves, 3 tomato slices and 3 to 4 onion rings.
Top pitadillas with another slice of cheese and pita bread half.
Spray the top of the pita bread with non-stick cooking spray and bake in oven for 5 minute
Remove from oven, turn pitadillas over and bake another 5 minutes or until cheese is melte
d and pita bread is golden brown.
Remove from oven, let cool 5 minutes and place on cutting surface.
Cut into wedges and dip with warm pasta sauce
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