Wednesday, January 04, 2006

Creamy Chicken and Jalapeno Nachoes Recipe

1 whole chicken breast, poached, skinned, boned, and diced
12 ounces cream cheese, room temperature
2 jalapeno peppers, seeded and minced
3 tablespoons chopped red onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1-1/2 cups grated Monterey Jack cheese
Salt and freshly ground black pepper, to taste
6 medium-size pita, each cut and separated into 2 rounds

Preheat oven to 375 degrees F. 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.


Post a Comment

<< Home

eXTReMe Tracker

Powered by Blogger