You may also like
Categories:
butter red bell pepper fresh garlic chiles chicken breast ground cumin Cheddar cheese fresh cilantro phyllo dough butter salsa
Viewed: 89 - Published at: 7 years agoIngredients
- 1 Tbsp. butter
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1 tsp. finely chopped fresh garlic
- 1-2 tsp. finely chopped jalapeno chiles
- 1 cup finely chopped cooked chicken breast
- 1 tsp. ground cumin
- 1/4 cup sour cream
- 4 oz. (1 cup) Cheddar cheese, shredded
- 3 Tbsp. chopped fresh cilantro
- 12 (18" x 14") sheets frozen phyllo dough, thawed
- 1/2 cup butter, melted
- Salsa, if desired
Method
- Heat oven to 375°. Melt butter in 10" skillet until sizzling; add red pepper, onion, garlic and chilies. Cook over medium-high heat, stirring occasionally, until vegetables are softened and liquid has evaporated (3-5 minutes). Add chicken and cumin; continue cooking until heated through (1-2 minutes). Remove from heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro. To assemble bites, place 1 sheet phyllo dough on flat surface; brush with melted butter. Top with 2 additional sheets, buttering each sheet. Trim stack using kitchen shears to 18 x 121/2". Cut stack in half crosswise; cut each stack lengthwise into 21/2" strips. Spoon 2 teaspoons filling onto center of end of each stack of strips. Form triangle by folding lower right-hand corner of each strip to opposite side. Continue folding in triangles to end of strip. Place triangles onto ungreased baking sheet. Repeat 3 more times with remaining phyllo dough and filling. Brush appetizers with butter before baking. Bake for 8-10 minutes or until golden brown. Serve warm with salsa, if desired.
