| 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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