Best Chickaritos Recipes

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CHICKARITOS



Chickaritos image

This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's "junior burritos." They've been a big hit with our whole family ever since! -Nancy Coates, Oro Valley, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 12

3 cups finely chopped cooked chicken
1-1/2 cups shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
4 green onions, finely chopped
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 packages (17.3 ounces each) frozen puff pastry, thawed
1 large egg, beaten
Salsa and guacamole

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.

Nutrition Facts : Calories 213 calories, Fat 12g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 294mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein.

CHICKARITOS



Chickaritos image

Make and share this Chickaritos recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 cups finely chopped cooked chicken
1 (4 ounce) can diced green chilies
1/2 cup finely chopped green onion
1 1/2 cups shredded sharp cheddar cheese
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 (17 1/4 ounce) box frozen puff pastry sheets, thawed or 1 double crust pie crust, for 10-inch pie
water
salsa
guacamole

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.

Nutrition Facts : Calories 687.2, Fat 45.1, SaturatedFat 15.1, Cholesterol 82.2, Sodium 676.5, Carbohydrate 38.8, Fiber 1.7, Sugar 1.6, Protein 30.9

CHICKARITOS



Chickaritos image

Southwestern flavored chicken, cheeses, chilies and spices wrapped in puff pastry and baked until golden brown. Serve warm with salsa and guacamole.

Provided by lisar

Categories     Poultry

Time 35m

Yield 18 appetizers

Number Of Ingredients 11

2 -3 cups finely chopped southwestern seasoned cooked chicken
1 (4 ounce) can diced green chilies
1/2 cup chopped green onion
1 cup shredded cheddar cheese
3 ounces cream cheese, softened
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (1 1/4 ounce) package frozen puff pastry sheets, thawed

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.

Nutrition Facts : Calories 81.1, Fat 5.5, SaturatedFat 2.8, Cholesterol 23.5, Sodium 151.4, Carbohydrate 1.7, Fiber 0.2, Sugar 0.3, Protein 6.1

CHICKARITOS RECIPE



Chickaritos Recipe image

This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's "junior burritos". They've been a big hit with our whole family ever since! -Nancy Coates, Oro Valley, Arizona

Provided by @MakeItYours

Number Of Ingredients 12

3 cups finely chopped cooked chicken
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
4 green onions, finely chopped
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 packages (17.3 ounces each) frozen puff pastry, thawed
1 egg, beaten
Salsa and guacamole

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.
  • Yield: 3 dozen.
  • Originally published as Chickaritos in Country Woman
  • September/October 1991, p29
  • Nutritional Facts
  • serving (1 each) equals 213 calories, 12 g fat (4 g saturated fat), 31 mg cholesterol, 294 mg sodium, 16 g carbohydrate, 2 g fiber, 11 g protein.
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