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GRILLED CHICKEN & BLACK BEAN PHYLLO BURRITO Ingredients
1 tablespoon vegetable oil
1 cup onions, medium chopped
2 1/2 cups red pepper, medium diced
2 1/2 cups yellow pepper, medium diced
3 cups grilled chicken meat, diced
2 (15-ounce) can black beans, rinsed and drained
3 cups pepper jack cheese, grated
1 tablespoon lime juice
2 teaspoons chili powder
2 teaspoons ground cumin
1/8 teaspoon garlic powder
Salt and pepper to taste
40 sheets Athens® Fillo Dough (9" x 14"), thawed
1/2 cup butter, melted In large skillet, heat oil over medium heat. Add onions and sauté for 3 minutes. Add red and yellow peppers and sauté for 5 minutes. Drain well and cool slightly.
In large mixing bowl, combine sautéed vegetables, cooked chicken, black beans, cheese, lime juice, chili powder, cumin and garlic, mixing lightly. Salt and pepper to taste.
Prepare 8 medium fillo rolls according to directions for Rolls and Strudels.
Brush outside of each roll with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 20 to 30 minutes or until golden brown. Serve with salsa.
Yield: 8 burritos
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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