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Ingredientes
- 1 pound phyllo dough
- 3/4 pound sweet butter
- 3/4 c. Monterey Jack cheese
- 1/4 c. Ricotta cheese
- 1/2 - 1 can diced green chiles
- 1 egg, beaten
- 2 tbsp. minced parsley
- Black pepper to taste
Direcciones
- Thaw phyllo in package in refrigerator overnight. Heat butter. Mix together filling ingredients with chiles and pepper to taste.
- Unfold phyllo keeping unused sheets covered with wax paper and damp towel. Unroll 1 sheet, brush with butter, top with 2nd sheet, brush with butter. Cut widthwise into 2 inch strips.
- Place 1/2 Tbsp. filling in bottom corner of each strip; fold corner to corner flag fashion. Tuck in or possibly trim excess dough. Place seam down on lightly buttered baking sheet. Bake 350 degrees 20-30 min till lightly browned.
- Makes about 4-5 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 356 | |
| Calories from Fat 250 | 70% |
| Total Fat 28.3g | 35% |
| Saturated Fat 16.92g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 395mg | 16% |
| Potassium 55mg | 2% |
| Total Carbs 20.22g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.17g | 0% |
| Protein 5.71g | 9% |
