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Southwestern Chicken Filo Triangles
* Exported from MasterCook *
Southwestern Chicken Filo Triangles
Recipe By : Sylvia Johnson from Celebration in Santa Fe
Serving Size : 70 Preparation Time :0:00
Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole skinless boneless chicken breast -- cooked, shredded
-- and chopped
1/2 cup Monterey jack cheese -- grated
1 red bell pepper -- seeded
-- finely chopped
4 Roma tomato -- peeled, seeded and
-- chopped
4 ounces chopped green chilies, canned
1 tablespoon fresh cilantro -- finely minced
16 ounces phyllo dough -- thawed
-- in refrigerator
1 cup butter -- or as needed, melted
-------RELISH-----
2 tablespoons olive oil
4 ear corn -- kernels scraped off
6 Roma tomatoes -- finely chopped
1 large onion -- finely chopped
1 tablespoon fresh cilantro -- minced
salt -- to taste
black pepper -- to taste
Cut dough crosswise into 5 equal sections. If you want to serve it as
an entree, then cut the filo dough into 4 sections so that the triangles
will be larger. Make 4 or 5 of them per serving.
In a medium bowl place the chicken, cheese, red bell peppers,
Roma tomatoes, green chile peppers, and cilantro. Mix the ingredients together
well.
Preheat the oven to 400 °.
For each section of the filo dough (cover the other sections with a
slightly damp cloth and keep them in the refrigerator), separate the
pieces and lay them out flat on a large surface (work quickly). Brush all
the pieces with the melted butter. Turn them over and brush the other
side.
Place a teaspoon of the chicken mixture at one end of each piece of
dough. Fold the bottom left corner over the filling so that the bottom
edge lines up with the side edge. Continue to fold the dough up in this
manner (as you would fold a flag,) so that a multi-folded tringle is
formed. Keep the completed triangles under a damp cloth.
On an oiled baking sheet, place the filo trangles and bake them for
20 minutes, or until they are a golden brown.
Serve the trangles with the Corn Relish and Guacamole on the side.
RELISH: In a medium large saute pan place the olive oil and heat in on medium
until it is hot. Add the remainder of the ingredients and saute them for 10
minutes, or until the corn is done. Makes approximately 4 cups.
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Serving Ideas : Serve with Corn Relish and Guacamole
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