1 tablespoon store-bought guacamole
1 whole-wheat pita
1/2 cup grated part-skim Monterey Jack
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.