Chicken Filling Recipes
NONSTICK COOKING SPRAY replaces oodles of butter usually spread between the sheets of filo dough for these appetizer tarts.
You’ll be amazed that they bake up just as flaky, golden, and crispy as buttered filo.
The spicy chicken filling spooned into each shell takes a playful twist on all-American beef chili. For buffet parties, set out a tray of filo cups and a pot of chili so that guests can fill their own.
BLACK BEAN CHILI IN FILO TARTS
- 6 to 8 ounces skinless, boneless chicken breast
- One small onion, finely chopped
- 1 or 2 cloves garlic, minced
- One tablespoon olive oil or vegetable oil
- One teaspoon chili powder
- One teaspoon dried oregano, crushed
- 1 (14 1/2-ounce) can stewed tomatoes
- 1/2 cup beer
- Two tablespoons lime juice
- 1 (15-ounce) container of black beans, washed and dried
- A couple of fresh jalapeno peppers, seeded and diced, or two tablespoons of chopped canned jalapeno
- One teaspoon crushed red pepper, optional
- Salt, to taste
- Ground black pepper, to taste
- One recipe filo cups (see recipe)
- Plain nonfat yogurt, optional
Fresh cilantro or parsley sprigs, optional
Place chicken in a medium skillet with 3/4 cup water. Bring to boiling;
reduce heat. Cover;
stir 12 to 14 minutes or until no longer pink. Drain and let cool. Use a fork to pull chicken apart into long, thin shreds; set aside.
In a 2-quart frying pan, cook onion and garlic in hot oil over medium-high heat until tender but not brown. Stir in chili powder and oregano; cook 1 minute more.
Drain stewed tomatoes, reserving juices; set aside. Add reserved tomato juice, beer, and lime juice to the onion mixture; bring to boiling. Reduce heat; simmer, uncovered, 5 minutes.
Meanwhile, coarsely chop the stewed tomatoes. Add tomatoes, shredded chicken, black beans, jalapenos, and red pepper to the onion mixture. Simmer mixture, uncovered, 15 to 20 minutes more or until most of the liquid is absorbed. (It should be thick.) Season with salt and pepper.
Just before serving, spoon about one tablespoon of chili into each filo cup. Top with yogurt and cilantro sprigs, if desired. Serve immediately to keep filo cups from getting soft.
Yield: 36 to 40 appetizers.
Nutrition information per tart: 39 calories; 1g fat.
8 (17-by-12-inch) sheets frozen filo dough
Nonstick cooking spray
Thaw sheets of filo dough.
Spray one sheet lightly with cooking spray. (Keep remaining filo dough covered with a damp cloth until you’re ready to use it.)
Top with the second sheet of filo dough; spray with cooking spray. Do again with two more sheets of filo and additional cooking spray.
You should have four layers of filo.
With a sharp knife, cut layered filo lengthwise into four strips. Cut each strip into five squares, keeping layers intact. Press each square gently into a one 3/4-inch muffin pan, creasing as needed to fit.
Duplicate with the remaining four sheets of filo dough and cooking spray—Bake filo cups in a preheated 350-degree oven for 8 to 10 minutes or until crisp and golden.
Cool filo cups 5 minutes in the pan, then carefully transfer to a wire rack and let cool completely.
To store, transfer cups to a tightly covered container; refrigerate for up to two days or freeze for one month.
Yield: 40 filo cups.