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Zutaten für 6 Portionen Menge anpassen
die Zutaten:
3 TasseChicken; cook & finely chop
1/2 TasseGreen onions; finely chop
1 Teelöffelpepper sauce hot
1/4 Teelöffelpepper
1/4 Teelöffelpaprika
4 x ca. 30 ggreen chillies chopped
1 1/2 TasseCheddar cheese shredded
1 Teelöffelgarlic salt
1/4 TeelöffelCumin ground
17 1/4 x ca. 30 gPuff pastry sheets; thawed*
die Zubereitung:

*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/

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