Creamy chicken & jalapeno nachos

100 each

Ingredients

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

Directions

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. From The Silver Palate Good Times Cookbook by Julee Russe & Sheila Lukins. Submitted By TERRI WOLTMON On 04-30-95

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