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.
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Submitted 6/13/05.
Source: The Silver Palate Cookbook
Submitted By: Teresa Johnson
techgoddess@att.net
Creamy Chicken and Jalapeno Nachoes