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Pita Crisps with Salsa

Yield Makes 1 serving


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

How to Make It

  1. Heat broiler.

    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.