Chickaritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3 cups finely chopped cooked chicken1-1/2 cups (6 oz) reduced fat shredded sharp cheddar cheese1 can (4 ounces) chopped green chilies1/2 cup finely chopped green onions1 tsp hot pepper sauce1 tsp garlic salt1/4 tsp pepper1/4 tsp ground cumin1/4 tsp paprika1 package (17-1/4 ounces) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie
In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until serving.
Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 12-in. x 9-in. rectangle. Cut into nine small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends 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 Servings (1 per serving)
Number of Servings: 18
Recipe submitted by SparkPeople user SLJGEMINI75.
Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 12-in. x 9-in. rectangle. Cut into nine small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends 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 Servings (1 per serving)
Number of Servings: 18
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 182.0
- Total Fat: 9.6 g
- Cholesterol: 28.6 mg
- Sodium: 298.6 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.4 g
- Protein: 13.2 g
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