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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 100 |
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Directions: Preheat oven to 375 degrees. Combine the chicken, cream ch
eese,
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.
| Ingredients:
1 whole chicken breast,
12 Ounce(s) cream cheese, room temp
2 jalapeno peppers, seeded &
3 Tablespoon(s) chopped red onion
2 cloves garlic, minced
1 Teaspoon(s) ground cumin
-1
1 1/2 Cup(s) grated monterey jack cheese
-1 medium pita, each cut and separated |
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