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Add a photoServings: 12
Ingredients
- 3 c. finely minced cooked chicken
- 1 can (4 ounce) diced green chilies
- 1/2 c. finely minced green onions
- 1 1/2 c. (6 ounce) shredded sharp cheddar cheese
- 1 tsp warm pepper sauce
- 1 tsp garlic salt
- 1/4 tsp pepper
- 1/4 tsp grnd cumin
- 1/4 tsp paprika
- 1 box (17-1/4 ounce) frzn puff pastry sheets, thawed. Or possibly pie pastry for double-crust 10" pie water salsa guacamole
Directions
- In a bowl, combine the chicken, chilies, onions, cheese, & seasonings. Mix well; refrigeratetill ready to use. Remove half of the pastry from refrigerator at a time.
- On a lightly floured board, roll to a 9" x 12" rectangle. Cut into 9 small rectangles.
- Place about 2 Tbs of filling across the center of each rectangle. Wet edges of pastry with water & roll pastry around filling.
- Crimp ends with a fork to seal.
- Repeat with remaining pastry & filling. Place, seam side down, on a lightly greased cookie sheet. Chill till ready to heat.
- Bake at 425 degrees for 20-25 min or possibly till golden.
- Serve hot with salsa & guacamole.
- YIELD: 18 appetizers or possibly 6-8 main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 148 | |
| Calories from Fat 96 | 65% |
| Total Fat 10.79g | 13% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 120mg | 5% |
| Potassium 122mg | 3% |
| Total Carbs 1.15g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.46g | 0% |
| Protein 11.24g | 18% |
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