| 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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