| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Mex-tex, Appetizers | 6 | Servings | |
INGREDIENTS
| 3 | c | Chicken; cook & finely chop |
| 1/2 | c | Green onions; finely chop |
| 1 | ts | Hot pepper sauce |
| 1/4 | ts | Pepper |
| 1/4 | ts | Paprika |
| 1 | Water | |
| 1 | Guacamole | |
| 4 | oz | Green chilies; chopped |
| 1 1/2 | c | Cheddar cheese; shredded |
| 1 | ts | Garlic salt |
| 1/4 | ts | Cumin; ground |
| 17 1/4 | oz | Puff pastry sheets; thawed* |
| 1 | Salsa |
INSTRUCTIONS
Date: Tue, 21 May 1996 00:30:34 -0400 From: ivanco <ivanco@mail.netserve.net> *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/ Posted to MealMaster Recipes List, Digest #141
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