1 chicken breast, poached
12 oz. cream cheese, softened
2 jalapeno peppers, chopped
3 tbsp. minced red onion
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1 1/2 c. shredded Monterey Jack cheese
Salt & pepper to taste
6 med. pita pockets

1. Preheat oven to 375 degrees.

2. Shred chicken breast.

3. Combine first 9 ingredients and mix thoroughly with wooden spoon.

4. Separate the 2 sides of the pita pockets and cut each into 6 to 8 triangles.

5. Spread mixture on pita points and arrange on cookie sheets.

6. Bake 5 to 7 minutes. Garnish with extra jalapenos or sliced olives, if desired.