Chickaritos
Source of Recipe
Country Woman, Sept/Oct, 1991
List of Ingredients
3 cups finely chopped cooked chicken
1 can (4 oz.) diced green chiles
1/2 cup finely chopped green onions
1-1/2 cups (6 oz.) shredded sharp cheddar cheese
1 tsp. hot pepper sauce
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
1 box (17-1/4 oz.) frozen puff pastry sheets, thawed, or pie pastry for double-crust 10" pie
water
salsa
guacamole
Recipe
In a bowl, combine chicken, chiles, onions, cheese, and seasonings. Mix well; chill until ready to use. Remove half of the pastry from the fridge at a time. On a lightly floured board, roll to a 9" x 12" rectangle. Cut into 9 small rectangles. Place about 2 Tblsp. of filling across the center of each rectangle. Wet edges of pastry around filling. Crimp edns with a fork to seal. Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425 for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 18 appetizers or 6-8 main dish servings.
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