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Ingredientes
- 3 c. Chicken, cook & finely chop
- 1/2 c. Green onions, finely chop
- 1 tsp Warm pepper sauce
- 1/4 tsp Pepper
- 1/4 tsp Paprika
- 1 x Water
- 1 x Guacamole
- 4 ounce Green chilies, minced
- 1 1/2 c. Cheddar cheese, shredded
- 1 tsp Garlic salt
- 1/4 tsp Cumin, grnd
- 17 1/4 ounce Puff pastry sheets, thawed*
- 1 x Salsa
Direcciones
- *This is one box (17 1/4 ounce) of the frzn puff pastry sheets, or possibly you may use the pie pastry for a double-crust 10 inch pie)/ In a bowl, combine chicken, chilies, onions, cheese and 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 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. Chill till ready to heat. Bake at 425 degrees for 20 to 25 min or possibly till golden. Serve hot with salsa and guacamole.
- Yield: 18 appetizers or possibly 6-8main-dish servings. Recipe of Nancy Coates of Oro Valley, Arizona.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 223 | 66% |
| Total Fat 25.2g | 32% |
| Saturated Fat 9.96g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 248mg | 10% |
| Potassium 380mg | 11% |
| Total Carbs 4.86g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.33g | 1% |
| Protein 23.04g | 37% |
