Chickaritos dgsv43a

Yield: 6 Servings

Measure Ingredient
3 cups Chicken; cook & finely chop
½ cup Green onions; finely chop
1 teaspoon Hot pepper sauce
¼ teaspoon Pepper
¼ teaspoon Paprika
1 each Water
1 each Guacamole
4 ounces Green chilies; chopped
1½ cup Cheddar cheese; shredded
1 teaspoon Garlic salt
¼ teaspoon Cumin; ground
17¼ ounce Puff pastry sheets; thawed*
1 each Salsa

*This is one box (17¼ oz) of the frozen puff pastry sheets, or you may use the pie pastry for a double-crust 10 inch pie)/ 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 T. 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 degrees for 20 to 25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 18 appetizers or 6-8 main-dish servings. Recipe of Nancy Coates of Oro Valley, Arizona. Formated for you by Judy Lausch DGSV43A/

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