1 Whole chicken breast, Poached, skinned, boned & Diced
12 oz Cream cheese, room temp
2 Jalapeno peppers, seeded & Minced
3 tbsp Chopped red onion
2 Cloves garlic, minced
1 tsp Ground cumin
1 tsp Chili powder
1 1/2 cup Grated Monterey Jack cheese
Salt & freshly ground black
Pepper to taste
6 medium Pita, each cut and separated Into 2 rounds
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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 napkin-lined basket.
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