Chickaritos dgsv43a

Yield: 6 Servings

Ingredients:

3 c Chicken; cook & finely chop
1/2 c Green onions; finely chop
1 ts Hot pepper sauce
1/4 ts Pepper
1/4 ts Paprika
1 ea Water
1 ea Guacamole
4 oz Green chilies; chopped
1 1/2 c Cheddar cheese; shredded
1 ts Garlic salt
1/4 ts Cumin; ground
17 1/4 oz Puff pastry sheets; thawed*
1 ea Salsa

Instructions:

*This is one box (17 1/4 oz) of the frozen puff pastry sheets or you may use the pie pastry for a double-crust 10 inch pie)/ In a bowl combine chicken chilies onions cheese and seasonings. Mix well; chill until ready to use. Remove half of the pastry from refrigerator at a time. On a lightly floured board roll to a 9 in. x 12 in. rectangle. Cut into nine small rectangles. Place about 2 T. 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 cookie sheet. Refrigerate until ready to heat. Bake at 425 degrees for 20 to 25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 18 appetizers or 6-8 main-dish servings. Recipe of Nancy Coates of Oro Valley Arizona. Formated for you by Judy Lausch DGSV43A/