Recipe for Creamy Chicken & Jalapeno Nachos


1 whole chicken breast,
1 poached, skinned, boned &
1 diced
12 oz cream cheese, room temp
2 jalapeno peppers, seeded &
1 minced
3 tablespoon chopped red onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 cup grated monterey jack cheese
1 salt & freshly ground black
1 pepper to taste
6 medium pita, each cut and separated
1 into 2 rounds


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.

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