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- 6 pitas (6-inch)
- 2 cups (475 ml) Western Barbecue Sauce (see recipe below)
- 2 cups (475 ml) chopped cooked chicken
- 1/2 lb (.2 kg). smoked Gouda cheese, cut into 1/4-inch slices
- 1/2 medium red onion, sliced thinly
- 1/4 cup (60 ml) chopped cilantro
- Additional barbecue sauce and chopped cilantro for garnish
- Ingredients for Western Barbecue Sauce:
- 2 tbsp (30 ml) butter
- 1/2 cup (125 ml) chopped onion
- 2 garlic cloves, minced
- 2 cups (475 ml) tomato puree
- 1/4 cup (60 ml) red wine vinegar
- 1 tsp (5 ml) Tabasco sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 1 cup (225 ml) brown sugar
- 1/2 cup (125 ml) apple juice
- Preheat the oven to 400 degrees (200 C.).
- Set the pitas on a cookie sheet.
- Spread each with 1/4 cup (60 ml) Western Barbecue Sauce (see directions for making sauce below).
- Top with chicken, smoked Gouda and onion.
- Bake the pitas for 15 to 20 minutes, until the cheese is melted and golden-brown.
- Remove from the oven, sprinkle the top with chopped cilantro, and roll up.
- Secure with toothpicks.
- Serve with additional barbecue sauce and chopped cilantro.
- Directions for Barbecue Sauce:
- Melt the butter in a small saucepan, then add the onion and garlic.
- Saute for two or three minutes, until the vegetables have released their oils.
- Add the remaining ingredients and bring to a simmer.
- Cook for 15 to 20 minutes.
- Taste for seasoning and adjust if necessary.
- If you prefer your sauce sweeter, add additional brown sugar; if you prefer it hotter, add more Tabasco.
- Refrigerate until ready to use.
- Makes about 3 cups (700 ml) sauce.
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