A spin on your ordinary nacho recipe, using cream cheese and pita bread!
2 packages (one 8 oz, one 3 oz) cream cheese, softened
1 can (4 oz) chopped green chilis
3 tbsp chopped onion
2 garlic cloves, minced
1 tbsp canned chopped jalapeno pepper
1-1/2 tsp ground cumin
1-1/2 tsp chili powder
2 cups cubed cooked chicken
2 cups (8 oz) shredded Monterey jack cheese, divided
1 package (14 oz) pita bread (6 inches)
1 cup (4 oz) shredded cheddar cheese
In a large bowl, beat the cream cheese, chilis, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey jack cheese.
Split each pita into two circles. Spread 1/4 cup of chicken mixture on each circle; place on ungreased baking sheets.
Bake at 400 for 5-10 minutes. Combine the cheddar cheese and remaining Monterey jack cheese; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa.