Sardine Fajita Pitas

6 cans Crown Prince Sardines, drained (reserve 1 can of oil)
1 large onion, sliced
1 large green bell pepper, thinly sliced
8 ounces shredded Mexican cheese blend (cheddar and Monterey jack)
8 pita breads, halved

Salsa:
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/2 jalapeno pepper, finely chopped
2 tablespoons lime juice

Preheat oven to 325°F. In a skillet, sauté onion and bell pepper in reserved olive oil. Add sardines and cheese. Remove from heat and stuff mixture into pita halves, placing stuffed pitas in a large baking dish. Bake for 10 minutes or until cheese is melted.

While pitas are baking, make the salsa by mixing all ingredients together. Serve the salsa with the pitas. Serves 8.