Chickaritos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken -- finely chopped |
| Cooke | ||
| 1 | can | Green chilies -- 4oz diced |
| ½ | cup | Finely chopped green onions |
| 1½ | cup | Sharp cheddar cheese -- 6oz |
| Shredded | ||
| 1 | teaspoon | Hot pepper sauce |
| 1 | teaspoon | Garlic salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Paprika |
| 1 | Box (17-1/4 ounces) frozen | |
| Puff pastry sheets | ||
| Thawed or pie pastry for | ||
| Double-crust lO-i | ||
| Water | ||
| Salsa | ||
| Guacamole | ||
Directions
In a bowl, combine chicken, chilies, onions, cheese and seasonings.
Mix well; chill until ready to use. Remove half of the pastry from refrigerator at a time.On a lightly floured board, roll to a 9-in. x 12-in, rectangle. Cut into nine small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat. Bake at 425 deg for 20-25 minutes or until golden brown.
Serve warm with salsa and guacamole Yield: 18 appetizers or 6·8 main-dish servings.
Recipe By : Nancy Coates, Oro Valley, Arizona Country Woman