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Categories:
chicken green chilies green onions Cheddar cheese hot pepper sauce garlic salt pepper ground cumin water pastry paprika pastry sheets
Viewed: 23 - Published at: 3 years agoIngredients
- 3 c. finely chopped cooked chicken
- 1 (4 oz.) can diced green chilies
- 1/2 c. finely chopped green onions
- 1 1/2 c. (6 oz.) shredded sharp Cheddar cheese
- 1 tsp. hot pepper sauce
- 1 tsp. garlic salt
- 1/4 tsp. pepper
- 1/4 tsp. ground cumin
- water, salsa and guacamole
- 10-inch pie pastry
- 1/4 tsp. paprika
- 1 (17 1/4 oz.) box frozen puff pastry sheets, thawed or pie pastry for double crust
Method
- In bowl, combine chicken, chilies, onions, cheese and seasonings.
- Mix well; chill until ready to use.
- Remove half of the pastry from refrigerator at a time.
- On a lightly floured board, roll to a 9 x 12-inch rectangle.
- Cut into 9 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 edges with fork to seal.
- Place seam-side down on a lightly greased cookie sheet.
- Bake at 425° for 20 to 25 minutes or until golden brown. Serve with salsa and guacamole.
- Serves 18 appetizers or 6 to 8 main dish servings.
