Sedona Appetizer Bites
30 min
1 hr 05 min


1 tablespoon Land O Lakes® Butter

1 small (1/2 cup) chopped red bell pepper

1 small (1/2 cup) chopped onion

1 teaspoon finely chopped fresh garlic

1 to 2 teaspoons finely chopped jalapeño chiles

2 cups finely chopped cooked chicken breasts

1 teaspoon ground cumin

1/2 cup sour cream

6 ounces (1 1/2 cups) shredded Cheddar cheese

3 tablespoons chopped fresh cilantro

18 (18x14-inch) sheets frozen phyllo dough, thawed

1/2 cup Land O Lakes® Butter, melted


Salsa, if desired

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

Tip #1

- To make ahead, prepare appetizers as directed above except do not bake. Wrap in plastic food wrap; place into a large resealable freezer container. At serving time, heat oven to 350°F. Place desired number of appetizers onto ungreased baking sheet. Bake 12-16 minutes or until golden brown. Serve warm with salsa, if desired.

Tip #2

- Phyllo dough is extremely thin, papery layers of pastry dough used in Greek and mid-Eastern recipes. It dries out quickly, so brush each layer with melted butter as the sheets are stacked. It is best to keep the unused sheets of dough covered with a damp towel while assembling a recipe using phyllo. Phyllo dough can be found in the freezer section of most supermarkets. Thaw overnight in the refrigerator; thawing at room temperature may cause the sheets of dough to stick together.


3.5Fat (mg)
15Cholesterol (mg)
65Sodium (mg)
3Carbohydrates (g)
0Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  December 31, 2014

according to this instruction 30 pieces should be made not 40

— says Laura
Test Kitchen Comment January 05, 2015

Thanks so much for letting us know. We have updated the re3cipe to be 30 bites as the yield.

— says cindy
  September 16, 2010

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

— says Tina A.
  March 08, 2010

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.

— says Julie
  September 22, 2009

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.

— says Gail
  April 17, 2009

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.

— says julie
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