Individual Chili Strudels
Ingredients| 1 favorite chili 12 phyllo 6 tbsp unsalted butter, melted 1 cup monterey jack cheese, coarse ----garnishes----- 1 tomato wedges 1 black olives 1 green olives, sliced 1 jalapeno peppers, chopped |
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Recipe by: The Supermarket Epicure-Joanna Preuss-ISBN 0-688-08049-9 1.
Prepare chili as directed and chill. 2. Preheat oven to 400 F. Grease
a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. 3. place 1 leaf of phyllo
on a towel with the long edge in front of you, and brush lightly with
melted butter. Place a second leaf on top, and brush again with
butter. Top with a third leaf (do not brush with butter), and cut the
stack in half crosswise. 4. Spoon about 3/4 cup chili along the near
edge of each phyllo stack, leaving about 1-inch border uncovered on
each side. 5. Holding the towel corners nearest you, flip the towel
up, causing the phyllo to roll over on itself and cover the filling.
(you can do both stacks with one flip.) Turn the edges in over the
filling and continue to roll 1 strudel at a time to the end.
Carefully place each strudel on the greased pan, seam side down.
Repeat 3 more times with the remaining chili and phyllo. Brush the
strudel tops with melted butter, place the pan in the middle of the
preheated oven, and bake for 12 to 14 mins, until the strudels are
crisp and golden brown. 6. If you have an attractive oven-safe
serving platter, transfer the strudels to it, and sprinkle the cheese
on top. (Otherwise, leave the strudels in the pan.) Return the
strudels to the oven until the cheese melts, about 3 mins. Remove pan
from oven, garnish the strudels, and serve 1 strudel to each guest,
placing some olives, onions, peppers and tomatoes on each plate.
Servings:
8
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