*  Exported from  MasterCook  *

                   Southwestern Chicken Filo Triangles

Recipe By     : Sylvia Johnson from Celebration in Santa Fe
Serving Size  : 70   Preparation Time :0:00
Categories    : Appetizers                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Chicken breast -- skinless,
                        - boneless, cooked, shredded,
                        - and chopped
     1/2  c             Monterey jack cheese -- grated
   1                    Red bell pepper -- seeded,
                        - finely chopped
   4                    Roma tomato -- peeled, seeded,
                        - chopped
   4      oz            Can chopped green chilies
   1      tb            Fresh cilantro -- finely minced
  16      oz            Phyllo dough -- thawed in
                        - refrigerator
   1      c             Butter -- or as needed, melted
                        Relish:
   2      tb            Olive oil
   4                    Corn ears -- kernels scraped off
   6                    Roma tomatoes -- finely chopped
   1      lg            Onion -- finely chopped
   1      tb            Fresh cilantro -- minced
                        Salt -- to taste
                        Black pepper -- to taste

Cut dough crosswise into 5 equal sections. If you want to serve it as
an entree, then cut the filo dough into 4 sections so that the
triangles will be larger. Make 4 or 5 of them per serving.

In a medium bowl place the chicken, cheese, red bell peppers, Roma
tomatoes, green chile peppers, and cilantro. Mix the ingredients
together well.

Preheat the oven to 400°F.

For each section of the filo dough (cover the other sections with a
slightly damp cloth and keep them in the refrigerator), separate the
pieces and lay them out flat on a large surface (work quickly).
Brush all the pieces with the melted butter. Turn them over and brush
the other side.

Place 1 ts of the chicken mixture at one end of each piece of dough.
Fold the bottom left corner over the filling so that the bottom edge
lines up with the side edge. Continue to fold the dough up in this
manner (as you would fold a flag,) so that a multi-folded tringle is
formed. Keep the completed triangles under a damp cloth.

On an oiled baking sheet, place the filo trangles and bake them for
20 minutes, or until they are a golden brown.

Serve the trangles with the Corn Relish and Guacamole on the side.

Relush:

In a medium large saute pan place the olive oil and heat in on medium
until it is hot. Add the remainder of the ingredients and saute them
for 10 minutes, or until the corn is done.

Yield: 4 Cups


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