CHICKEN NACHOS

1 whole chicken breast, poached, skinned, boned & diced
12 oz. cream cheese, room temperature
2 jalapeno peppers, seeded & minced
3 tbsp. chopped red onion
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1 1/2 cups grated Monterey Jack cheese
Salt & pepper to taste
6 medium or small pitas, separated into 2 rounds or flour tortillas

Preheat oven to 375 degrees F.

Combine all ingredients except pitas or tortillas. Beat with an electric mixer until blended.

Spread each pita or tortilla with generous amount of mixture. Place on cookie sheets.

Bake until puffed and bubbling, 5 to 7 minutes.

Immediately cut into wedges and serve.