1 Whole chicken breast,
Poached, skinned, boned &
Diced
12 oz Cream cheese, room temp
2 Jalapeno peppers, seeded &
Minced
3 tb Chopped red onion
2 Cloves garlic, minced
1 ts Ground cumin
1 ts Chili powder
1 1/2 c Grated Monterey Jack cheese
Salt & freshly ground black
Pepper to taste
6 md Pita, each cut and separated
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. From The Silver
Palate Good Times Cookbook by Julee Russe & Sheila Lukins.
