Ingredients

1 whole chicken breast, poached, skinned, boned and diced
12 oz. cream cheese, room temperature
2 jalapeno peppers, seeded and minced
3 Tbsp. chopped red onion
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1-1/2 C. grated Monterey jack cheese
salt and freshly ground black
pepper to taste
6 medium pita, each cut and separated into 2 rounds

Cooking Instructions

Preheat oven to 375. 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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