Stuffed Pita

My version of stuffed pita is a great no cook brunch or a heavy evening snack. Several years back, one weekend I was looking for a quick brunch before running out on some errands. I happened to pick out all of these ingredients from the refrigerator and put them together. Everyone loved this combination so much that we plan for it once in a while.

After some experiments I have come to the conclusion that the avocado, pepper jack cheese and hummus are mandatory to recreate the awesome taste. Everything else is optional and can be substituted. You can use lettuce instead of spinach. You could substitute sun dried tomatoes for fresh ripe tomatoes.

You will need
1 pita bread
6 half slices tomatoes (cherry or salad)
6 slices avocados
8 leaves baby spinach
2 tbsp. hummus
2 slices pepper jack cheese

Slice the tomatoes. Cut the avocado in half, remove the seeds, peel of the skin and slice. Get all the other ingredients ready.

If you bake your own pita bread then use it fresh out of the oven. If not use this method to warm the bread. Cut the pita into halves. Soak a paper towel with water and squeeze out all the water. Spread it open and place the halved pita bread on it. Fold the ends of the towel over the bread and place it in the microwave for 10-15 seconds. The bread will be soft and pliable.

Apply hummus on the inside of the pita pocket. Place the cheese, spinach, tomato and avocado in it. Enjoy!

This is my entry for week one, day two of BM #40 for the theme Evening Snack. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#40.