 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 18 |
|
I halved the recipe because it's just the 2 of us. I made it for supper rather than an appetizer and served it with rice and refried beans. Read more . And I cut the chicken amount and added salsa to the mix. Ingredients:
3 cups cooked chicken, cooked |
1 1/2 cups cheddar cheese, shredded |
1-4 oz. can green chilies, chopped |
1/2 cup scallions, finely chopped |
1 tsp. hot sauce |
1 tsp. garlic salt |
1/4 tsp. pepper |
1/4 tsp. cumin |
1/4 tsp. paprika |
1-17 1/4 oz. pkg. frozen puff pastry, thawed |
garnish |
guacamole |
salsa |
sour cream |
Directions:
1. Preheat oven to 425
2. In mixing bowl, add all ingredients except puff pastry
3. Mix well and chill until ready to use
4. On a floured surface, roll each puff pastry to a 12x9 inch rectangle
5. Cut into 9 rectangles each
6. Add 2 tbls. of filling down center of each rectangle
7. Wet edges of pastry with water and roll around filling
8. Crimp ends with fork to seal
9. Put seam side down on a lightly greased baking sheet
10. Bake 20-25 minutes
|
|