Chickaritos

Today for lunch we had chickaritos, which are so good!

Chickaritos

3 cups finely chopped cooked chicken
1 can (4 oz) dicd green chilies
1/2 cup finely chopped green onions
1 1/2 cups shredded sharp cheddar cheese
1 t. hot pepper sauce
1 t. garlic salt
1/4 t. pepper
1/4 t. ground cumin
1/4 t. paprika
1 box (17 1/4 oz) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-in. pie
Water
Salsa
Guacamole

In a bowl combine first 9 ingredients. Mix well; chill until ready to use. Remove half of the pastry from the refrigerator at a time. On a lightly floured board, roll to a 9-in x 12-in rectangle. Cut into 9 small rectangles. Place about 2 tablespoons 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 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 18 appetizers or 6-8 main dish servings.

I have to confess we make these a different way. We like the filling either wrapped in an egg roll wrapper or in a corn tortilla (warm before using and wrap in a cylinder shape, securing with a toothpick) and fried.