Ingredients
1 Tbsp. butter
½ cup chopped red bell pepper
¼ cup chopped onion
1 tsp. finely chopped fresh garlic
1-2 tsp. finely chopped jalapeño chiles
1 cup finely chopped cooked chicken breast
1 tsp. ground cumin
¼ cup sour cream
4 oz. (1 cup) Cheddar cheese, shredded
3 Tbsp. chopped fresh cilantro
12 (18" x 14") sheets frozen phyllo dough, thawed
½ cup butter, melted
Salsa, if desired
Preparation
Heat oven to 375°. Melt butter in 10" skillet until sizzling; add red pepper, onion, garlic and chilies. Cook over medium-high heat, stirring occasionally, until vegetables are softened and liquid has evaporated (3-5 minutes). Add chicken and cumin; continue cooking until heated through (1-2 minutes). Remove from heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro. To assemble bites, place 1 sheet phyllo dough on flat surface; brush with melted butter. Top with 2 additional sheets, buttering each sheet. Trim stack using kitchen shears to 18 x 12½". Cut stack in half crosswise; cut each stack lengthwise into 2½" strips. Spoon 2 teaspoons filling onto center of end of each stack of strips. Form triangle by folding lower right-hand corner of each strip to opposite side. Continue folding in triangles to end of strip. Place triangles onto ungreased baking sheet. Repeat 3 more times with remaining phyllo dough and filling. Brush appetizers with butter before baking. Bake for 8-10 minutes or until golden brown. Serve warm with salsa, if desired.
