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Chickaritos

This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's "junior burritos." They've been a big hit with our whole family ever since! —Nancy Coates, Oro Valley, Arizona
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    3 dozen

Ingredients

  • 3 cups finely chopped cooked chicken
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 4 green onions, finely chopped
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 1 large egg, beaten
  • Salsa and guacamole

Directions

  • Preheat oven to 425°. In a large bowl, combine chicken, cheese, chilies, onions, pepper sauce and seasonings.
  • Unfold one sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine rectangles.
  • Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake.
  • Place pastries on a lightly greased baking sheet, seam side down. Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.
Nutrition Facts
1 appetizer: 213 calories, 12g fat (4g saturated fat), 31mg cholesterol, 294mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 11g protein.
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