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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 18 |
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This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's junior burritos . They've been a big hit with our whole family ever since! Ingredients:
3 cups finely chopped cooked chicken |
1-1/2 cups (6 ounces) shredded sharp cheddar cheese |
1 can (4 ounces) chopped green chilies |
4 green onions, finely chopped |
1 teaspoon hot pepper sauce |
1 teaspoon garlic salt |
1/4 teaspoon paprika |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
2 packages (17.3 ounces each) frozen puff pastry, thawed |
1 egg, beaten |
salsa and guacamole |
Directions:
1. Preheat oven to 425°. In a large bowl, combine chicken, cheese, chilies, onions, pepper sauce and seasonings.
2. Unfold one sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine rectangles.
3. Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake.
4. Place pastries on a lightly greased baking sheet, seam side down. Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 3 dozen.
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