Chickaritos
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 3 dozen.
After our son grew fond of a fast-food restaurant’s fried burritos, I created this recipe by substituting beef with chicken and skipping the frying. It’s been a hit with our family ever since! —Nancy Coates, Oro Valley, Arizona
Ingredients
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3 cups finely chopped cooked chicken
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1-1/2 cups shredded sharp cheddar cheese
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1 can (4 ounces) chopped green chiles
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4 green onions, finely chopped
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1 teaspoon hot pepper sauce
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1 teaspoon garlic salt
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1/4 teaspoon paprika
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1/4 teaspoon ground cumin
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1/4 teaspoon pepper
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2 packages (17.3 ounces each) frozen puff pastry, thawed
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1 large egg, beaten
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Salsa and guacamole
Directions
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1.
Preheat oven to 425°. In a large bowl, combine chicken, cheese, chiles, onions, pepper sauce and seasonings.
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2.
Unfold 1 sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine 4x3-in. rectangles.
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3.
Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll up pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake.
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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.
Nutrition Facts
1 appetizer: 213 calories, 12g fat (4g saturated fat), 31mg cholesterol, 294mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 11g protein.
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