Creamy Chicken And Jalapeno Nachos

Creamy Chicken And Jalapeno Nachos

1 whole chicken breast, poached and diced

12 oz. cream cheese at room temperature

2 jalapeno peppers, seeded and minced

3 T. chopped red onion

2 cloves of garlic, minced

1 t. ground cumin

1 t. chili powder

1 1/2 C. grated Monterey jack cheese

salt and pepper to taste

6 small size pita breads, cut and separated into two rounds each
Preheat oven to 375°F.

Combine the cream cheese, jalapeno peppers, onion, garlic, cumin, chili powder and grated cheese in a large mixer bowl. Beat with an electric mixer on a low speed until blended. Stir in diced chicken. 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 — about 8 minutes.

Immediately cut into wedges and serve.





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