This is an appetizer that I first found through a Junior League cookbook - A Sterling Collection - The Best of the Junior League of Memphis. I had to make it for my placement one year, and loved it. I fix it at least a few times a year, and it's always a hit.
Spicy Chicken Pita Wedges
Adapted from A Sterling Collection - The Best of the Junior League of Memphis
1-2 boneless, skinless chicken breasts, boiled & chopped
12 ounces of cream cheese, softened
6-7 oz cheddar or monterey jack cheese, shredded
1/4 cup sour cream
1/4 cup chopped red onion
3 green onions, sliced
1-3 Tbsp pickled jalapeno peppers, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground coriander
salt and pepper to taste
4 pita rounds
Combine chicken, cream cheese, shredded cheese, sour cream, onion, jalapeno, garlic, cumin, chili powder, coriander, and salt and pepper in a large bowl & mix well (this works well in a stand mixer).
Split the pita rounds horizontally and place on work surface, with cut side facing up. Spread the chicken mixture on the pitas. Cut each round into 8 wedges with a sharp pizza cutter and place the pita rounds on a nonstick baking sheet.
Bake at 375 degrees for 5-7 minutes, or until the chicken mixture is bubbly. Serve immediately.
Can garnish with things such as olives, green onions, shredded cheese, sour cream, cilantro, etc...
(The cream cheese mixture freezes well and can be made ahead of time. Just thaw in refrigerator.)