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Raciónes: 12

Ingredientes

Cost per serving $0.33 view details
  • 3 c. finely minced cooked chicken
  • 1 can (4 ounce) diced green chilies
  • 1/2 c. finely minced green onions
  • 1 1/2 c. (6 ounce) shredded sharp cheddar cheese
  • 1 tsp warm pepper sauce
  • 1 tsp garlic salt
  • 1/4 tsp pepper
  • 1/4 tsp grnd cumin
  • 1/4 tsp paprika
  • 1 box (17-1/4 ounce) frzn puff pastry sheets, thawed. Or possibly pie pastry for double-crust 10" pie water salsa guacamole

Direcciones

  1. In a bowl, combine the chicken, chilies, onions, cheese, & seasonings. Mix well; refrigeratetill ready to use. Remove half of the pastry from refrigerator at a time.
  2. On a lightly floured board, roll to a 9" x 12" rectangle. Cut into 9 small rectangles.
  3. Place about 2 Tbs of filling across the center of each rectangle. Wet edges of pastry with water & roll pastry around filling.
  4. Crimp ends with a fork to seal.
  5. Repeat with remaining pastry & filling. Place, seam side down, on a lightly greased cookie sheet. Chill till ready to heat.
  6. Bake at 425 degrees for 20-25 min or possibly till golden.
  7. Serve hot with salsa & guacamole.
  8. YIELD: 18 appetizers or possibly 6-8 main-dish servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 12 servings
Calories 148  
Calories from Fat 96 65%
Total Fat 10.79g 13%
Saturated Fat 4.73g 19%
Trans Fat 0.0g  
Cholesterol 45mg 15%
Sodium 120mg 5%
Potassium 122mg 3%
Total Carbs 1.15g 0%
Dietary Fiber 0.2g 1%
Sugars 0.46g 0%
Protein 11.24g 18%
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