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Creamy Chicken and Jalapeno Nachoes Recipe | |
Appetizer | |
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Ingredients:
1 whole chicken breast, poached, skinned, boned, and diced 12 ounces cream cheese, room temperature 2 jalapeno peppers, seeded and minced 3 tablespoons chopped red onion 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1-1/2 cups grated Monterey Jack cheese Salt and freshly ground black pepper, to taste 6 medium-size pita, each cut and separated into 2 rounds
Directions:
Preheat oven to 375 degrees F. Combine the chicken, cream cheese, jalapeno 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 to 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket. | |