Title: Chickaritos
Categories: Poultry, Mex-tex, Appetizers
Yield: 6 Servings

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 Water
1 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 Salsa

Date: Tue, 21 May 1996 00:30:34 -0400

From: ivanco

*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/

Posted to MealMaster Recipes List, Digest #141