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- A puff pastry chicken burrito
Serves/Makes:4 or more
- 3 cups (700 ml) finely chopped cooked chicken
- 1 4 oz (112 grm). can diced green chilies
- 1/2 cup (125 ml) finely chopped green onions
- 1-1/2 cups (350 ml) shredded sharp Cheddar cheese
- 1 tsp (5 ml). hot pepper sauce
- 1 tsp (5 ml). garlic salt
- 1/4 tsp (1 ml). pepper
- 1/4 tsp (1 ml). ground cumin
- 1/4 tsp (1 ml). paprika
- 1 17-1/4 oz (483 grm). box frozen puff pastry sheets, thawed*
- 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 9x12 inch rectangle.
- Cut into 9 small rectangles.
- Place about 2 tbsp (30 ml) 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 (225 C.) for 20 to 25 minutes or until golden brown.
- Serve warm with salsa and guacamole.
- Yield: 18 appetizers or 6-8 main-dish servings.
- *Or can use pie pastry for double-crust 10-inch pie.
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