• 1/2 Lbs. ground round
• 1/2 Lbs. ground pork
• 1 onion\cooked, minced
• 2 clove garlic, minced
• 1 cup Italian style peeled tomatoes, drained and chopped
• 1 smallapple\cooked, peeled, cored and finely chopped
• 1/4 cup sun dried tomatoes, chopped, optional
• 2 Tbs. canned green chilies, seeded and diced
• 1/4 cup raisins
• 1/2 cup Spanish olives, chopped
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground allspice
• 1/2 tsp. salt (optional), or to taste
• 4 white pita, cut in half
• 1/4 Lbs. Monterey Jack cheese, shredded
• 1/2 cup salsa

Heat a heavy non-stick skillet over medium high heat. Cook meat 5 minutes until lightly browned, stirring frequently to break meat into bits. Stir in onion and garlic and cook another 2 minutes until onions are softened. Stir in remaining ingredients, except pita, cheese and salsa. Reduce heat to medium. Cook about 8 minutes, stirring frequently until mixture is almost dry. Divide meat mixture into pita loaf halves. Sprinkle with cheese and serve with salsa.