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