Queso Gyro

Team: CVU Chefhawks 2

Host School: CVU High School

Age Group: High School


4 t oil

⅓ cup uncooked white rice

1 t chopped garlic

⅔ cup water

¼ t salt

1 T banana pepper

¼ cup sour cream

1 T chopped cilantro

1 t lemon juice

½ t ground red pepper

1 cup chopped onion

1 cup sliced mushrooms

½ cup corn kernels

1 small zucchini, halved lengthwise and sliced

½  banana pepper, chopped 

¾ cup halved, grape tomatoes

4 ounces queso melt cheese

Cilantro to garnish


4 Pitas


Preparation Instructions

 Heat a small saucepan over medium high heat.  Add 1 t oil to the pan; swirl to coat. Add rice and ½ t garlic; saute for 1 minutes stirring constantly.  Add ⅔ cup water and a pinch of salt; bring to a boil. Cover. Reduce heat and simmer for 15 minutes. Remove from heat; let stand 10 minutes.

Combine sour cream, chopped cilantro, juice and red pepper in a small bowl.

Heat a large skillet over medium high heat.  Add 1 T oil to the pan; swirl to coat. Add onion; saute 2 minutes., stirring frequently.  Add ½ t garlic and mushrooms; saute 1 minute, stirring frequently. Add corn and zucchini; saute 2 minutes, stirring frequently.  Add a pinch of salt, banana pepper and tomatoes; saute 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from the pan.  Wipe the pan clean with a paper towel. 

Cut pitas in half and butter them.  Grill pita until lightly browned. Fill with sour cream mixture, cheese and veggies, return to the pan for 30 seconds to melt cheese.  Carefully remove, don’t flip them