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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are good for a lunch, appetizer or snack. and a great way to use leftover chicken Ingredients:
3 cups finely chopped cooked chicken |
1 1/2 cups shredded cheddar cheese |
1 (4 ounce) can green chilies |
1/2 cup finely chopped green onion |
1 teaspoon hot sauce |
1 teaspoon garlic salt |
1/4 teaspoon black pepper |
1/4 teaspoon cumin |
1/4 teaspoon paprika |
1 (17 1/4 ounce) package puff pastry, thawed |
2 cups guacamole |
Directions:
1. in a bowl combine everything but pastry and guacomole.
2. on a lightly floured surface, roll out pastry to about 12 x 9 inch rectangle.
3. cut into nine small rectangles.
4. add about two tablespoons filling into each rectangle.
5. wet edges of pastry with water and roll around filling.
6. crimp ends with a fork to seal.
7. place seam side down on lightly greased baking sheet.
8. bake at 425 for 20 minutes.
9. serve with guacoamole for dipping.
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