Shelly's Recipe

CREAMY CHICKEN AND JALAPENO NACHOS

Category: Hot

1 whole chicken breast, poached and diced
12 oz cream cheese at room temperature
2 jalapeno peppers, seeded and 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 and pepper to taste
6 small size pita breads, cut and separated into two rounds each

Preheat oven to 375. Combine the cream cheese, jalapeno peppers, onion, garlic, cumin, chili powder and grated cheese in a large mixer bowl. Beat 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. Variation: