Southwestern Recipes


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Yield: 18 appetizers or 6 to 8 main dish servings.


  • 3 cups finely cooked chicken (or canned)
  • 1 (4 ounce) can diced green chiles
  • 1/2 cup finely chopped green onions
  • 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 (17 1/4 ounce) box frozen puff pastry sheets, thawed, pie pastry for double crust 10 inch pie or flour tortillas
  • Water
  • Salsa
  • Guacamole


  1. In a bowl, combine chicken, chiles, onions, cheese, and seasonings. Mix well; chill until ready to use.
  2. Remove half of the pastry from the refrigerator at a time. On a lightly floured board, roll to a 12 x 9 inch rectangle. Cut into 9 small rectangles. Place about 2 tablespoons filling across the center of each rectangle. Wet edges of pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased baking sheet.
  3. Refrigerate until ready to heat.
  4. Bake at 425 degrees F for 20 to 25 minutes or until golden brown.
  5. Serve warm with salsa and guacamole.

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