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Sedona Appetizer Bites
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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.

Read the Story Behind the Recipe

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.

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