Guess what?!? I have another reveal for The Secret Recipe Club this month! This month, since there’s five Mondays, the Club is doing an extra special reveal featuring Tailgating foods! As usual, we’re all assigned another blog and this time we had to pick a recipe of something you would serve at a tailgate party.
My assigned blog was Our Eating Habits. Jamie blogs about tried and true recipes she makes for her family and also restaurant reviews from Calgary. I went through Jamie’s blog and was going to make her recipe for Juicy Pork Burgers, but we’ve been having burgers lately so I opted for her recipe for Chickaritos. They were the perfect handheld appetizer for a Skincare and Sangria event I held at my house. They were so easy to make and went well with the sangria we were all drinking. My daughter loved them and had leftovers for lunch today! This was definitely a winner! I was thinking it would be great to make them in phyllo cups and they would be quicker to prep..and bited sized!
3 cups cooked chicken, finely chopped
1 1/2 cups mexican cheese
4 oz can chopped green chilies
1 tsp hot sauce
1 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp ground cumin
salt and fresh ground pepper
1 pkg frozen puff pastry sheets, thawed
Preheat oven to 425 degrees. In a bowl, mix together the chicken, spices and green chilies. Unroll the puff pastry sheets and cut into 9 squares. Stretch out the squares slightly with your fingers.
Place about 2 tablespoons of the filling on each square. Wet the edge of one of the long sides of the square with a little water. Roll the puff pastry around the filling tightly and seal the seam. Place the roll seam side down on a baking sheet.
Bake for 20 to 25 minutes until the chickaritos are golden brown and crispy. Serve with a variety of toppings – salsa, sour cream, guacamole, pico de gallo…anything!