Southwestern Chicken Filo Triangles
List of Ingredients
2 whole skinless boneless chicken breast
-- and chopped
1/2 cup monterey jack cheese
1 red bell pepper -- seeded
-- finely chopped
4 roma tomato -- peeled, seeded and
-- chopped
4 ounces chopped green chilies, canned
1 tablespoon fresh cilantro -- finely minced
16 ounces phyllo dough -- thawed
-- in refrigerator
1 cup butter -- or as needed, melted
-------relish-----
2 tablespoons olive oil
4 ear corn -- kernels scraped off
6 roma tomatoes -- finely chopped
1 large onion -- finely chopped
1 tablespoon fresh cilantro -- minced
salt -- to taste
black pepper -- to tasteRecipe
Cut dough crosswise into 5 equal sections. If you want to
serve it as an entree, then cut the filo dough into 4 sections
so that the triangles will be larger. Make 4 or 5 of them per
serving. In a medium bowl place the chicken, cheese, red
bell peppers, Roma tomatoes, green chile peppers, and
cilantro. Mix the ingredients together well. Preheat the oven
to 400:. For each section of the filo dough (cover the other
sections with a slightly damp cloth and keep them in the
refrigerator), separate the pieces and lay them out flat on a
large surface (work quickly). Brush all the pieces with the
melted butter. Turn them over and brush the other side.
Place a teaspoon of the chicken mixture at one end of
each piece of dough. Fold the bottom left corner over the
filling so that the bottom edge lines up with the side edge.
Continue to fold the dough up in this manner (as you would
fold a flag,) so that a multi-folded triangle is formed. Keep
the completed triangles under a damp cloth. On an oiled
baking sheet, place the filo triangles and bake them for 20
minutes, or until they are a golden brown. Serve the
triangles with the Corn Relish and Guacamole on the side.
RELISH: In a medium large saute pan place the olive oil
and heat in on medium until it is hot. Add the remainder of
the ingredients and saute them for 10 minutes, or until the
corn is done. Makes approximately 4 cups.
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