Chicken and Chile Filo Triangles with Cilantro Lime Pesto Recipe
Chicken and Chile Filo Triangles with Cilantro Lime Pesto Recipe
Ingredients:
Juice from a lime
1/2 teaspoon of Tabasco-sauce
1 Tablespoon of chopped chiles (green)
1 & 1/4 c of cilantro; chopped
1/2 c of chopped scallions
1 seeded tomato; drained and diced
1/2 c of finely-diced redpepper
1/2 c of chopped chiles (green)
1 c of shredded cheese (Monterey-Jack)
1 c of shredded cheese (Cheddar)
1 c of cooked chicken; chopped
1/2 c of melted butter
1/4 pack of thawed dough (Filo)
Instructions:
Mix chicken, cheeses, redpepper, chiles, tomatoes, scallions & cilantro.
You unroll the dough then peel 2 sheets off & cover rest of dough w/ dampened cloth. You separate 2 reserved sheets into single-sheets. Brush 1st sheet w/ softened butter then top w/ 2nd sheet. Quickly brush it w/ butter as well.
Cut buttered sheets onto 6 strips. You place 2 Tbsps filling into every strip then fold in triangle-shaped pockets. Repeat procedure.
Arrange them on flat bake sheet then coat w/ butter & bake for 15 to 20 mins at 400 degrees F ’til golden-brown.
Meanwhile, combine cilantro, green chiles, cilanto & lime juice in processor then puree. Pass together w/ filo pockets.
>> Chicken and Chile Filo Triangles with Cilantro Lime Pesto Recipe