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PHYLLO CHICKEN TOSTADAS Ingredients
2 tablespoons butter
1/4 cup plus 2 tablespoons cup extra virgin olive oil
20 sheets Athens® Fillo Dough (9”x14”), thawed
1 pound (about 2 cups) cooked chicken, shredded
1/4 cup freshly squeezed lime (or lemon) juice
2 tablespoons fresh cilantro (or parsley), finely chopped
Salt and pepper to taste.
1 cup black beans, cooked
1/4 cup green onions, thinly sliced In a small saucepan, melt 2 tablespoons butter with 2 tablespoons oil over medium heat. Lightly brush 6” tart pans with butter-oil
mixture. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut two, 7-inch circles from phyllo stack. Place cut tart
shape in the buttered pan. Carefully push phyllo into pan, pressing firmly against bottom and sides. Repeat process 3 times to make 8 shells.
Bake empty shells in preheated 350ºF oven for about 10 to 15 minutes or until golden brown.
Let cool. Remove shells from pans.
In a medium bowl, combine chicken, lime juice, 1/4 cup oil, cilantro, salt and pepper.
Spread the beans evenly in each shell. Top each with about 1/2 cup of chicken mixture. Sprinkle with green onion and serve.
Yield: 8 tarts
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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