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Chickaritos

3 cups finely chopped cooked chicken
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1/2 cup finely chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 package (17-1/4 ounces) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie
Guacamole
Salsa

In a large bowl, combine the chicken, chilies, onions, cheese and

Printed from tasteofhome.com Oct 14, 2008

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Chickaritos cont.

seasonings. Chill until ready to use. Remove half of the pastry
from refrigerator. On a lightly floured surface, roll to a 9-in. x
12-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 golden
brown. Serve warm with salsa and guacamole.

Yield: 1-1/2 dozen.