Mexican Chicken in Phyllo |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a fun and flavorful recipe I got off the side of a box of frozen phyllo dough. The recipe has good flavor, but is not particularly spicy, so feel free to kick up the heat to suit your tastes. Ingredients:
1 cup chopped cooked chicken |
1/2 cup sliced scallion |
1/2 cup shredded monterey jack cheese |
2 1/4 ounces sliced ripe olives, well drained |
1/2 cup salsa |
1/4 teaspoon cumin |
4 ounces chopped green chilies, drained |
4 ounces diced pimentos, drained |
12 phyllo pastry sheets |
1/4 cup butter |
Directions:
1. Heat oven to 375. Lightly butter cookie sheet.
2. In a large bowl, combine all ingredients excpet phyllo and butter. Set aside.
3. Layer phyllo sheets, brushing each with butter - 2 stacks of 6 sheets.
4. Spread 1/2 chicken mixture along short edge of each stack of phyllo sheets.
5. Allow mixture to cover only 1/4 of sheets and leave 1 1/2 inches uncovered at each side.
6. Fold sides in and brush with melted butter.
7. Roll jelly-roll fasion and place on cooke sheet, seam side down. Brush with butter.
8. Bake at 375 for 20-25 minutes, or until phyllo is browned and crispy.
9. Cut each in half.
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