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Chickaritos Recipe
Chickaritos Recipe photo by Taste of Home

Chickaritos Recipe

Read Reviews (10)
4.71 10
Publisher Photo
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!
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 36 servings

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
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 1 egg, beaten
  • Salsa and guacamole

Nutritional 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.

Directions

  1. Preheat oven to 425°. In a large bowl, combine chicken, cheese, chilies, onions, pepper sauce and seasonings.
  2. Unfold one sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine rectangles.
  3. Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake.
  4. Place pastries on a lightly greased baking sheet, seam side down. Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 3 dozen.
Originally published as Chickaritos in Country Woman September/October 1991, p29

Nutritional 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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Chickaritos(10)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 29, 2014

I made these as per recipe and they were delicious. I may try using different fillings and baking or frying. Thanks for the inspiration.

MY REVIEW
Reviewed Oct. 7, 2011

They're so good and they make great left overs!!!

MY REVIEW
Reviewed Jul. 8, 2011

Love these!

MY REVIEW
Reviewed Feb. 27, 2011

I made these for my family and the flavor was great! I used wonton wraps (b/c that's all my small town store had) and baked them. I think the wrapper would have been better fried, although that would up the fat content. I didn't use the pie crust because it seemed too thick to me and I wanted a thinner outer layer. I think I will make these again using the wonton wraps and frying them in oil. They will make great appetizers at that size!

MY REVIEW
Reviewed Aug. 28, 2010

I do use egg roll wrappers instead of the pie crust or puff pastry. It is much easier to roll, less mess and everyone likes them even more. I also bush them lightly with canola oil and bake each side until lightly brown and crispy. Fantastic! I made them for my boy's Open House and other family or work celebrations. I triple or quadruple the recipe every time and always get several request for this recipe.

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