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.