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Chickaritos
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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 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
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |