Chickaritos

[Roxy]

Chickaritos:

 

3 cups finely chopped cooked chicken

1-1/2 cups (6 ounces) shredded sharp cheddar cheese

1 can (4 ounces) chopped green chilies

1/2 cup finely chopped green onions

1 teaspoon hot pepper sauce

1 teaspoon garlic salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1 package (17-1/4 ounces) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie

Guacamole

Salsa

 

In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use.

 

Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-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: 1-1/2 dozen.