- 18
0/5
(0 Votes)
Ingredients
- 3 cups finely-chopped, cooked chicken
- 1 can (4 oz) chopped green chilies
- 1/2 cup finely-chopped green onions
- 1 1/2 cups (6 oz) shredded cheddar cheese
- 1 tsp hot pepper sauce
- 1 tsp garlic salt
- 1/4 tsp pepper
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 box frozen puff pastry sheets, thawed
- Salsa and Sour cream to dip
Preparation
Step 1
In a bowl, combine chicken, chilies, onions, cheese, and seasonings. Mix well; chill until ready to use. Remove half of the pastry from the refrigerator at a time. On a lightly floured board, roll pastry to a 12x9 inch rectangle. Cut into 9 small rectangles. Place about 2 T of the 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 sour cream. Yield: 18 appetizers or 6-8 main dish servings.