Packages of the Southwest

By annekeeney

Ingredients

• Salsa Fresca:
• 3 medium tomatoes, peeled seeded, and diced
• 2 fresh jalapenos, seeded an diced
• 1 t. garlic, minced
• 1/2 minced onion
• 1 T. chopped fresh cilantro
• 1/2 c. tomato juice
• Packages:
• 2 T. olive oil
• 1 c. chopped onion
• 1 T. minced garlic
• 1 cans (4oz. each) mild green chilies, diced and drained
• 1/8 t. cayenne pepper
• 3/4 t. ground cumin
• 2 lg. eggs, lightly beaten
• 8 oz. Monterey Jack cheese, shredded (2 c.)
• 2 T. flour
• 1 lb. frozen phyllo sheets, thawed
• 1 c. (2 sticks) unsalted butter, melted
• 2 T. chili pepper

Preparation

Step 1

Salsa Fresca: Combine tomatoes, jalapenos, garlic, onion, cilantro, and tomato juice in a serving bowl. Season with salt. Cover and chill. Bring to room temperature before serving.

Packages: Heat olive oil in a large skillet. Add onions and saute until translucent. Add garlic and saute 2 minutes. Add chilies, salt, cayenne and cumin. Cook until liquid has evaporated. Cool to room temp. Add eggs to cooled onion mixture. Toss cheese and flour together in a small bowl. Add to onion mixture. Combine well.

Unwrap phyllo sheets and cover with a damp towel. Arrange 1 sheet of phyllo so that the long end (18 inches) is in front of you. Cut phyllo in half to make two 14 X 9 inch sheets. Brush each sheet with melted butter and sprinkle with chili powder. Fold each sheet in half to make two 14X14 1/2" pieces. Place 2 T. of filling at one end of piece. Fold in one half inch of each ling side, slightly covering filling, then fold into pkgs. Continue making pkgs. until filling is used. Place each pkg. seam side down on a jelly-roll pan and brush with melted butter. (At this point, the pkgs. may be covered with a damp paper towel, sealed with plastic wrap, and refrigerated up to 1 day in advance.)

When ready to bake, bring the pkgs. to room temperature. Preheat oven to 375. Bake 15-20 minutes until lightly browned. Serve with Salsa Fresca.