Recipe - Creamy Chicken And Jalapeno Nachos

1 Whole chicken breast,
Poached, skinned, boned &
Diced
12 ounce Cream cheese, room temp
2 Jalapeno peppers, seeded &
Minced
3 tablespoon Chopped red onion
2 Cloves garlic, minced
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 One half cup Grated Monterey Jack cheese
Salt & freshly ground black
Pepper to taste
6 md Pita, each cut and separated
Into 2 rounds

Preheat oven to 375 degrees. 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 napkinlined basket.

Posted to TNT Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997