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Chickaritos

Chickaritos
This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's "junior burritos". They've been a big hit with our whole family ever since!
18 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 3 cups finely chopped cooked chicken
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 4 green onions, finely chopped
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • Guacamole
  • Salsa

Directions

  • In a large bowl, combine the chicken, cheese, chilies, onions, pepper
  • sauce and seasonings. Chill until serving.
  • Remove half of the pastry from refrigerator. On a lightly floured
  • surface, roll to a 12-in. x 9-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 baking sheet. Refrigerate
  • until ready to heat. Bake at 425° for 20-25 minutes or until
© Taste of Home 2013

2 of 2

Chickaritos (continued)

Directions (continued)

  • golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2
  • dozen.
Nutrition Facts: 1 serving (1 each) equals 213 calories, 12 g fat (4 g saturated fat), 31 mg cholesterol, 294 mg sodium, 16 g carbohydrate, 2 g fiber, 11 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013