After our son grew fond of a fast-food restaurant’s fried burritos, I created this recipe by substituting beef with chicken and skipping the frying. It’s been a hit with our family ever since! —Nancy Coates, Oro Valley, Arizona
Chickaritos
Chickaritos
Prep Time
30 min
Cook Time
20 min
Yield
3 dozen
Ingredients
- 3 cups finely chopped cooked chicken
- 1-1/2 cups shredded sharp cheddar cheese
- 1 can (4 ounces) chopped green chiles
- 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, chiles, onions, pepper sauce and seasonings.
- Unfold 1 sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine 4x3-in. rectangles.
- Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll up 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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