| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Mexican | Poultry, Appetizers, Mexican | 100 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com on Mar 25, 1997
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