Chickaritos

Name: Chickaritos
Ingredients: 3 c. finely chopped cooked chicken; 1 (4 oz.) can diced green chilies; 1/2 c. finely chopped green onions; 1 1/2 c. (6 oz.) shredded sharp Cheddar cheese; 1 tsp. hot pepper sauce; 1 tsp. garlic salt; 1/4 tsp. pepper; 1/4 tsp. ground cumin; water, salsa and guacamole; 10-inch pie pastry; 1/4 tsp. paprika; 1 (17 1/4 oz.) box frozen puff pastry sheets, thawed or pie pastry for double crust

12 ingredients

10 steps

Ingredients

3 c. finely chopped cooked chicken
1 (4 oz.) can diced green chilies
1/2 c. finely chopped green onions
1 1/2 c. (6 oz.) shredded sharp Cheddar cheese
1 tsp. hot pepper sauce
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. ground cumin
water, salsa and guacamole
10-inch pie pastry
1/4 tsp. paprika
1 (17 1/4 oz.) box frozen puff pastry sheets, thawed or pie pastry for double crust

Directions

1

In bowl, combine chicken, chilies, onions, cheese and seasonings.
2

Mix well; chill until ready to use.
3

Remove half of the pastry from refrigerator at a time.
4

On a lightly floured board, roll to a 9 x 12-inch rectangle.
5

Cut into 9 small rectangles.
6

Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling.
7

Crimp edges with fork to seal.
8

Place seam-side down on a lightly greased cookie sheet.
9

Bake at 425° for 20 to 25 minutes or until golden brown. Serve with salsa and guacamole.
10

Serves 18 appetizers or 6 to 8 main dish servings.