Chickaritos Recipes

Steps:

• Preheat oven to 425°. In a large bowl, combine chicken, cheese, chilies, onions, pepper sauce and seasonings. , Unfold one sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine rectangles., Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake. , Place pastries on a lightly greased baking sheet, seam side down. Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.

Steps:

• Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
• Add the cheese puffs to a food processor and grind to fine crumbs.
• In a large bowl, mix the ground chicken, chicken bouillon, garlic powder, paprika, 1/4 cup of the cheese puff crumbs, 1 teaspoon salt and 1/2 teaspoon black pepper with your hands until combined. Press the chicken mixture into the baking dish, creating an even layer. Bake until the chicken is cooked, 7 to 10 minutes. Set aside to cool slightly, then turn out onto a cutting board and cut into 4-by-1/2-inch sticks.
• Meanwhile, fill a heavy skillet or a Dutch oven halfway with oil. Heat over medium-high heat until a deep-frying thermometer registers 350 degrees F.
• Put the flour, eggs and remaining cheese puff crumbs in separate shallow dishes. Season the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dip each chicken stick first in the flour, then in the egg, then in the crumbs.
• Add the sticks to the hot oil a few at a time, making sure not to overcrowd. Fry, turning frequently, until crispy, about 1 minute. Remove to a paper-towel lined plate. Serve warm with ranch dressing.

Steps:

• In a bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use.
• Remove half of the pastry from refrigerator at a time. On a lightly floured board, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles.
• Place about 2 tablespoons 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 cookie sheet. Refrigerate until ready to heat.
• Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.

Steps:

• In a bowl combine all ingredients except for puff pastry. Mix well; chill until ready to use.
• Remove half of the puff pastry from the refrigerator at a time. On a lightly floured board, roll pastry to a 9 x 12 inch rectangle.
• Cut into 9 small rectangles.
• Place about 2 T. filling across the center of each rectangle.
• Wet edge 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 lightly greased cookie sheet.
• Refrigerate until ready to bake.
• Bake at 425 for 20 to 25 minutes or until golden brown.

Steps:

• in a bowl combine everything but pastry and guacomole.
• on a lightly floured surface, roll out pastry to about 12 x 9 inch rectangle.
• cut into nine small rectangles.
• add about two tablespoons filling into each rectangle.
• wet edges of pastry with water and roll around filling.
• crimp ends with a fork to seal.
• place seam side down on lightly greased baking sheet.
• bake at 425 for 20 minutes.
• serve with guacoamole for dipping.