Chickaritos Dgsv43a Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Chicken, cook & finely chop
1/2 cup: Green onions, finely chop
1 tsp: Hot pepper sauce,
1/4 tsp: Pepper,
1/4 tsp: Paprika,
1 each: Water,
1 each: Guacamole,
4 ounce: Green chilies, chopped
1 1/2 cup: Cheddar cheese, shredded
1 tsp: Garlic salt,
1/4 tsp: Cumin, ground
17 1/4 ounce: Puff pastry sheets, thawed*
1 each: Salsa,
Directions:
*This is one box (17 1/4 oz) of the frozen puff pastry sheets, or you
may use the pie pastry for a double-crust 10 inch pie)/ In a bowl,
combine chicken, chilies, onions, cheese and seasonings. Mix well;
chill until ready to use. Remove half of the pastry from refrigerator
at a time. On a lightly floured board, roll to a 9 in. x 12 in.
rectangle. Cut into nine small rectangles. Place about 2 T. of
filling across the center of each rectangle. Wet edges of pastry with
water and roll pastry around filling. Crimp ends with a fork to seal.
Repeat with remaining pastry and filling. Place, seam side down, on a
lightly greased cookie sheet. Refrigerate until ready to heat. Bake
at 425 degrees for 20 to 25 minutes or until golden brown. Serve warm
with salsa and guacamole. Yield: 18 appetizers or 6-8 main-dish
servings. Recipe of Nancy Coates of Oro Valley, Arizona. Formated for
you by Judy Lausch DGSV43A/
Source from luhu.jp
may use the pie pastry for a double-crust 10 inch pie)/ In a bowl,
combine chicken, chilies, onions, cheese and seasonings. Mix well;
chill until ready to use. Remove half of the pastry from refrigerator
at a time. On a lightly floured board, roll to a 9 in. x 12 in.
rectangle. Cut into nine small rectangles. Place about 2 T. of
filling across the center of each rectangle. Wet edges of pastry with
water and roll pastry around filling. Crimp ends with a fork to seal.
Repeat with remaining pastry and filling. Place, seam side down, on a
lightly greased cookie sheet. Refrigerate until ready to heat. Bake
at 425 degrees for 20 to 25 minutes or until golden brown. Serve warm
with salsa and guacamole. Yield: 18 appetizers or 6-8 main-dish
servings. Recipe of Nancy Coates of Oro Valley, Arizona. Formated for
you by Judy Lausch DGSV43A/
Source from luhu.jp