These delicious appetizers were a hit at our Easter Sunday potluck Brunch. I was pleased to find the recipe was in one of our local cook books 'A Taste Of Heaven' and surprisingly a recipe I had been thinking of trying. Delicious, easy and a crowd pleaser! I find putting them on a cookie sheet and heating through in a 350 oven make for a marvelous hot appetizer. Also excellent at room temperature.

Ingredients

36 serv.

mini pita pockets↗1 package
(18 count) (Cut in half)
margarine↗1⁄4 cup
finely diced onion1⁄2 cup
cream cheese↗1 package
(8 ounce)
bacon↗8 slices
(cooked cooled and crumbled)
small tomatoes↗1
finely chopped
jalapeno peppers↗1⁄3 cup
finely chopped or 1/3 cup use a small 4 1/2 ounce jar of garlic and jalapeno puree

Step-by-step instructions

1
Cook bacon, cool and crumble.
2
Cut mini pitas in half with scissors.
3
In bowl microwave margarine and onions until soft - about 2 minutes.
4
Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
5
NOTE instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.

Source: food.com

Original recipe ↗

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