CREAMY CHICKEN AND JALAPEÑO NACHOS

1 whole chicken breast, poached, skinned, boned and diced
12 oz cream cheese, room temp	
1 tsp ground cumin
3 tbs chopped red onion	
1 tsp chili powder
2 jalapeño peppers, seeded and minced	
2 cloves garlic, minced
1½ cup grated Monterey Jack cheese	
salt and fresh ground pepper
6 medium sized pitas, each cut and separated into 2 rounds

Preheat oven to 375°.  Combine the chicken, cream cheese, jalapeño 
peppers, onion, garlic, cumin, chili powder, and grated cheese in a 
large mixer bowl.  Beat with an electric mixer until blended.  Season 
to taste with salt and pepper.  Spread each pita round with a generous
amount of the filling.  Place on cookie sheets and bake until puffed 
and bubbling, 5-7 minutes.  Immediately cut into wedges and serve in 
a napkin lined basket.  Also good inside crescent rolls.

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