3 cups finely chopped cooked chicken (ok, some of them I did ground beef, the kids like it more)
1 1/2 cups (6ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chiles
1/2 cup finely chopped green onions
1 tsp hot pepper sauce
1 tsp garlic salt
1/4 tsp pepper
1/4 tsp ground cumin
1/4 tsp paprika
1 pkg frozen puff pastry sheets, thawed
in a large bowl, combine the chicken (groud beef), chilies, onions, cheese and seasonings. Chill until serving.
Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 12 inx 9in rectangle. Cut into nine small rectangles. Place about 2 tbs of filling across the center of each rectangle. Wet edges of pastry with water and roll 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. Refrigerate until ready to hea. Bake at 425 for 20 minutes or until golden brown. Serve warm with salsa, guacamole, sour cream. I made refried beans and spanish rice on the side. It makes 1 1/2 dozen.
Yum, yum, you might want to throw a margarita on top of that and cheers to you from me!