A friend who has a plate full, full of ‘life’, had over the top hands full of serving her family the past couple of weeks. One of those things being a husband who is to be off feet for six to eight weeks with a broken ankle and leg and was headed off to surgery the next day. I took a meal to friend and her family to be of little help but taking the load off of one less thing on her plate. While I was there dropping off food I got the opportunity to lay hands on that man of hers and pray for his healing. It blessed my heart to get to do that as well as hopefully blessing their taste buds.
3 cups finely chopped cooked chicken
1 1/2 cups (6ounces) shredded sharp cheddar cheese
1 can (4 ounces chopped green chilies
1 tbs olive oil
1/2 cup chopped sweet onion
8 mushrooms sliced thinly
1/2 cup cooked rice (wild rice, but whatever you like)
1 tsp hot pepper sauce
1 tsp garlic salt
1/4 tsp pepper
1/4 tsp group cumin
1/4 tsp paprika
1 package (17-1/4 ounces) frozen puff pastry sheets, thawed
In a skillet saute the onion and mushrooms together until softened, turn heat off and add the chicken, rice, and seasoning.
Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 12 in X 9 in. rectangle. Cut into 4 rectangles. Place about 4 heaping tablespoons of filling across the end of each rectangle along with a small hand full of cheese on top. Pull one side over the top of the filling and crimp ends with a fork to seal. Repeat with remaining pastry and filling.
Place on a lightly greased cooking sheet. Brush a little butter onto top of each chickarito. Bake at 425 degrees for 20-25 minutes or until golden brown. Serve with salsa, guacamole, tomatoes, sour cream, salsa, on and onnnnnnn…….
here is the filling
pastry, filling on top, along with cheese, and fold right over.
ready for that oven!
These are yummy and again, when you go to bless another the blessing always comes back. This time I got the honor to pray for a friend in need…..BLESSED!