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A filling rich with chicken, cheese and chilies surrounded by golden, crisp phyllo dough
Heat oven to 350°F.
Melt butter in skillet until sizzling; add red pepper, onion, garlic and chiles. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until vegetables are softened and liquid has evaporated. Add chicken and cumin; continue cooking 1-2 minutes or until heated through. Remove from heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro.
Place 1 sheet phyllo dough on flat surface; brush with melted butter. Top with 2 additional sheets, buttering each sheet. Trim stack using kitchen shears to 18x12 1/2 inches. Cut stack in half crosswise; cut each stack lengthwise into 2 1/2-inch strips.
Spoon 2 teaspoons filling onto center of end of each stack of strips. Form triangle by folding lower right-hand corner of each strip to opposite side. Continue folding in triangles to end of strip.
Place triangles onto ungreased baking sheet. Repeat 5 more times with remaining phyllo dough and filling. Brush appetizers with butter before baking. Bake 12-16 minutes or until golden brown. Serve warm with salsa, if desired.
Dietary Fiber: 0g
This recipe is fantastic! However, it took me twice as long to make as the estimated time in the recipe. I'd have to say it was worth the results. But I would advise anyone to make them the day before the party to avoid being rushed. These are easy to eat and serve. Don't need salsa or utensils. Only a plate or napkin. I've made them for two parties. Got rave reviews.a
I rated this as very good because it is quite time consuming, but my guests loved them. I used cooked ground beef instead of chicken. I didn't bother to trim the dough stacks to size. I just cut it into three long rectangles with scissors. I served these with a dinner of chicken tortilla soup. Wonderful. The leftover filling was good on tortilla chips with salsa and sour cream.
These are excellent. A really great combination of flavors. A lot of work to make but worth it. Let them cool a bit before you serve as they are hot inside.
I have made this recipe several times and it has quickly become one of my 'go to' recipes. Perfect for all sorts of occasions and easy to prepare in advance. I usually throw together a little avacado, cilantro, and sour cream for a quick dip to go with it.
This recipe is really worth trying. I tried it using the cumin and since I don't care for the taste of cumin I also tried it without using the cumin and I could not tell that it was omitted. The taste was still worth it.
Everyone loves these! I made a slight varation by putting the filling in phyllo cups instead of wrapping in the phyllo dough. I use 30 cups or 2 boxes of phyllo cups for this receipe! Cook in a 350 degree oven for 15 minutes. Yummy!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/719
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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