- 1 tablespoon store-bought guacamole
- 1 whole-wheat pita
- 1/2 cup grated part-skim Monterey Jack
How to Make It
Slice the pita in half to make 2 rounds, stack, and cut into wedges. Place the pita wedges on a baking sheet and broil until golden brown and crisp, 1 to 2 minutes per side. Transfer to a plate. Top with the cheese and salsa.