Caribbean Pitas (25 servings)

3 pounds taco filling, frozen, fully-cooked

1 pound long grain brown rice, dry

1 quart water

1 bunch fresh cilantro

1 tablespoons garlic, ready to use, minced

6 Tablespoons lime juice

6 Tablespoons honey mustard dressing

¾ teaspoons table salt

¾ teaspoons ground black pepper

16 oz. chili peppers, canned, diced

25 pita breads, 6 1/2 inch

1 1/2 pounds pepper jack cheese slices

Thaw taco meat in refrigerator at 41°F or lower 1 to 2 days in advance.

Preheat oven to 350°F for conventional oven or 325°F for convection.

Boil water and add rice. Cook rice in oven. Note: Rice may be cooked in rice cooker or steamer.

Rinse and chop cilantro.

Combine cilantro, garlic, lime juice, and honey mustard dressing, salt, and pepper in 2 quart blender. Blend for 1 minute or until completely combined.

Drain chili peppers.

Mix dressing with taco meat, rice, and chili peppers in one–12 inch by 20 inch by 2½ inch steamtable pan.

Heat taco meat, rice, and chili peppers mixture in oven to an internal temperature of 165°F or higher.

Warm pitas to soften.

If pitas form a pocket, fill with topping. If pitas do not form a pocket, put filling on one side (one half) so that they can be folded over. Place one pita on a flat working surface.

Place 1 slice or 1 ounce pepper jack cheese in/on pita half. If pitas form a pocket, divide between the two pockets.

Top with ½ cup taco filling, rice, and pepper mixture. Tightly pack, level, and spread mixture evenly in/over pita.

If the pitas don't form a pocket, fold the ready-made pitas in half.

Serve one pita (or two halves) for each serving. 

Optional: serve with hot sauce and garnish with cilantro.