Sunday, January 19, 2014
Have you ever had baklava? It's a honey and nut dessert with layers of phyllo dough. I always thought baklava was a Greek invention, but it turns out it's Turkish. Who would have thought that! Don't know what phyllo dough is? It's paper thin sheets of dough that are usually buttered and layered and filled. You can find phyllo dough in the freezer section near the pie crusts and puff pastry.
Now, this isn't a baklava recipe or a dessert recipe. These are Mexican Chicken Rolls. I made a delectable filling of chicken, cream cheese, salsa, and more cheese and rolled it up in the dough. It was a snap to make and they bake up crispy and buttery. Good for a meal or as an appetizer!
MEXICAN CHICKEN ROLLS
16 ounces cream cheese, softened
3 C cooked, shredded chicken
1/2 C salsa (your favorite)
1 T cumin
1 T chili powder
1 T garlic powder
1/2 C shredded Pepper Jack cheese
1/2 C shredded Cheddar cheese
2-3 T jalapeno slices (the kind from a jar)
1 stick butter, melted
1 sleeve phyllo dough (they come two to a package)
Preheat the oven to 400 degrees. Combine the cream cheese, salsa, cumin, chili powder, jalapenos, Cheddar and Pepper Jack in a food processor. Stir in the chicken. Put this mixture into a pastry bag or a large zipper bag (cut the corner off).
Take a sheet of phyllo dough and lay it flat. Brush it all over with butter. Lay another sheet on top of the first sheet and brush with butter. Repeat this until you have four sheets stacked up. Squeeze out about 1/4 of the chicken filling down the center of the phyllo. Wrap the edges over the filling and roll it up lengthwise. Put it seam side down on a sheet pan. Repeat this process until you have four rolls.
Bake the rolls for about 20 minutes or until they are browned and the filling inside is hot. Serve with more salsa or even Ranch dressing.