SOUTHWESTERN POTATO PHYLLO SAMOSAS

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Southwestern Potato Phyllo Samosas image

Ready, Set, Cook: Special Edition Contest Entry: One of my favorite appetizers is the spiced Indian potato stuffed samosa. I wanted to make a healthier version but wanted to try one with southwestern flavors. This samosa tastes a southwestern twice baked potato. Buen provecho.

Provided by shahill_12125547

Categories     Potato

Time 55m

Yield 48 Samosas, 8-10 serving(s)

Number Of Ingredients 12

2 cups Simply Potatoes Traditional Mashed Potatoes
3/4 cup frozen corn, thawed
1 cup shredded Mexican blend cheese
1/4 cup green onion, chopped
2 medium jalapeno peppers, minced (stems and seeds removed)
2 garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried chipotle powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 (1 lb) package phyllo pastry sheet, thawed (9x14-inch sheets)

Steps:

  • Preheat oven to 350°F In medium bowl mix mashed potatoes with the next 10 ingredients (corn through pepper); blending to combine thoroughly. Set aside.
  • Unwrap and unroll 1 tube of phyllo dough. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered. While working quickly, place 1 sheet on work surface with long side facing you. Spray lightly but thoroughly with butter flavored cooking spray. Lay a second sheet on top; spraying with additional cooking spray. Cut stacked sheets into 5 equal strips (about 2.8-inch wide). Place 1 tablespoon filling about 1" from corner of each strip. Fold one corner of phyllo diagonally over filling to opposite edge to form a neat triangle. Continue folding strip, maintaining triangle shape (like a flag). Spray outside of each triangle with cooking spray. Place triangles seam side down on ungreased cookie sheet 1" apart. Cover with plastic wrap while making remaining samosas.
  • Repeat stacking process in same manner with remaining phyllo until filling is used up. (may need to go into second roll of dough if any sheets tear or dry out).
  • Bake in preheated 350º F oven for 20 to 25 minutes or until golden brown and crisp all over. Transfer to a rack to cool slightly. Serve hot.

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