Chickaritos

1 servings

Ingredients

Quantity Ingredient
3 cups Chicken -- finely chopped
Cooke
1 can Green chilies -- 4oz diced
½ cup Finely chopped green onions
1½ cup Sharp cheddar cheese -- 6oz
Shredded
1 teaspoon Hot pepper sauce
1 teaspoon Garlic salt
¼ teaspoon Pepper
¼ teaspoon Ground cumin
¼ teaspoon Paprika
1 Box (17-1/4 ounces) frozen
Puff pastry sheets
Thawed or pie pastry for
Double-crust lO-i
Water
Salsa
Guacamole

Directions

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 tablespoons 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 deg for 20-25 minutes or until golden brown.

Serve warm with salsa and guacamole Yield: 18 appetizers or 6·8 main-dish servings.

Recipe By : Nancy Coates, Oro Valley, Arizona Country Woman

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