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Category: Hot
Prep Time: Cook Time: Total Time:
1 tbsp butter
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1 tsp finely chopped garlic
1-2 tsp finely chopped jalapeno chilies
1 cup finely chopped cooked chicken breasts
1 tsp ground cumin
1/4 sour cream
1 cup shredded cheddar cheese
3 tbsp chopped fresh cilantro
12 (18x14 inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted
Salsa
Preheat oven to 375. Melt butter in a skillet until sizzling; add next 4 ingredients. Cook over medium-high heat, stirring occasionally, until vegetables are softened and liquid has evaporated 3-5 minutes. Add chicken and cumin; continue cooking until heated through, about 1-2 minutes. Remove from heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro.
To assemble bites, place 1 sheet phyllo dough on a flat surface; brush with melted butter. Top with 2 additional sheets, buttering each sheet. Trim stack using kitchen sheers to 18x121/2 inch. Cut stack in half crosswise; cut each stack lengthwise into 2 1/2 inch strips. Spoon 2 tsp filling onto center of end of each stack of strips. Form triangle by folding lower right-hand corner of each strip to opposite side. Continue folding in triangles to end of strip. Place triangles onto ungreased baking sheet.
Repeat 3 more times with remaining phyllo dough and filling. Brush appetizers with butter before baking. Bake for 8-10 minutes or until golden brown. Serve warm with salsa.
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SEDONA APPETIZER BITES
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Category: Hot
Prep Time: Cook Time: Total Time:
1 tbsp butter
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1 tsp finely chopped garlic
1-2 tsp finely chopped jalapeno chilies
1 cup finely chopped cooked chicken breasts
1 tsp ground cumin
1/4 sour cream
1 cup shredded cheddar cheese
3 tbsp chopped fresh cilantro
12 (18x14 inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted
Salsa
Preheat oven to 375. Melt butter in a skillet until sizzling; add next 4 ingredients. Cook over medium-high heat, stirring occasionally, until vegetables are softened and liquid has evaporated 3-5 minutes. Add chicken and cumin; continue cooking until heated through, about 1-2 minutes. Remove from heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro.
To assemble bites, place 1 sheet phyllo dough on a flat surface; brush with melted butter. Top with 2 additional sheets, buttering each sheet. Trim stack using kitchen sheers to 18x121/2 inch. Cut stack in half crosswise; cut each stack lengthwise into 2 1/2 inch strips. Spoon 2 tsp filling onto center of end of each stack of strips. Form triangle by folding lower right-hand corner of each strip to opposite side. Continue folding in triangles to end of strip. Place triangles onto ungreased baking sheet.
Repeat 3 more times with remaining phyllo dough and filling. Brush appetizers with butter before baking. Bake for 8-10 minutes or until golden brown. Serve warm with salsa.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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