TEX-MEX PHYLLO NAPOLEON Ingredients
1/2 pound ground chicken (or turkey)
1/2 cup onion, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup canned diced tomatoes
1/2 teaspoon hot sauce (Tabasco)
1/4 teaspoon salt
1/2 cup canned black beans, rinsed and drained
1/2 cup corn kernels (canned or frozen)
2 tablespoons butter
2 tablespoons olive oil
20 sheets Athens® Fillo Dough (9”x14”), thawed
1 cup shredded Cheddar (or Pepper Jack) cheese
In a skillet, heat 1 tablespoon oil over medium heat. Add chicken, onion, chili powder and cumin and cook for 5 minutes or until chicken is
lightly browned and onions are tender. Add diced tomatoes and hot sauce and cook another 5 minutes. Season with salt. Remove from heat and set aside.
In a medium saucepan, combine beans and corn. Cook over medium heat for 2 to 3 minutes or until heated through. Remove from
heat and set aside.
In a small saucepan, melt butter with oil over medium heat. Layer 6 phyllo sheets, brushing each with melted butter-oil mixture. Cut
phyllo lengthwise into 4 equal strips and then cut each strip into 8 diamonds. There will be some extra phyllo pieces on the edges. Repeat
process 3 times for a total of 32 diamonds of layered phyllo.
Place phyllo diamonds on greased baking sheet and cover with parchment paper. Place another baking sheet on top. This will
prevent the phyllo from curling up. Bake in preheated 350ºF oven for 5 to 7 minutes or
until golden brown. Cool.
Assemble by topping a phyllo diamond with about 2 tablespoons chicken mixture. Layer a second phyllo
diamond and top with about 2 tablespoons bean and corn mixture. Layer a third phyllo diamond and top with about
2 tablespoons cheese. Top with a fourth phyllo diamond. Repeat process to make 8 Napoleons. Serve immediately.
Yield: 8 Napoleons
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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