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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 40 |
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A filling rich with chicken, cheese and chilies surrounded by golden crisp phyllo dough. Creamy hot goodness in every bute. Ingredients:
1 tablespoon butter |
3/4 cup chopped red bell pepper |
1/2 cup chopped onion |
1 teaspoon finely chopped fresh garlic |
1 to 2 teaspoons finely chopped jalapeño chiles |
2 cups finely chopped cooked chicken breast |
1 teaspoon ground cumin |
1/2 cup sour cream |
6 ounces (1 1/2 cups) cheddar cheese, shredded |
3 tablespoons chopped fresh cilantro |
18 (18x14-inch) sheets frozen phyllo dough, thawed |
1/2 cup butter, melted |
salsa, if desired |
Directions:
1. 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 18x12 1/2 inches. Cut stack in half crosswise; cut each stack lengthwise into 2 1/2-inch strips.
2. 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.
3. Heat oven to 350°F.
4. Melt butter in 12-inch skillet until sizzling; add red pepper, onion, garlic and chiles.
5. Cook over medium-high heat, stirring occasionally, until vegetables are softened and liquid has evaporated (3 to 5 minutes).
6. Add chicken and cumin; continue cooking until heated through (1 to 2 minutes).
7. Remove from heat.
8. Cool 10 minutes.
9. Stir in sour cream, cheese and cilantro.
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11. Place triangles onto ungreased baking sheet.
12. Repeat 5 more times with remaining phyllo dough and filling.
13. Brush appetizers with butter before baking.
14. Bake for 8 to 10 minutes or until golden brown.
15. Serve warm with salsa, if desired.
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17. TIP: To make ahead, prepare appetizers as directed above except do not bake. Wrap in plastic food wrap; place into a large resealable freezer container. At serving time, heat oven to 350°F. Place desired number of appetizers onto ungreased baking sheet. Bake for 8 to 10 minutes or until golden brown. Serve warm with salsa, if desired.
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