Tasty, crispy little bites.
1 cup chopped cooked chicken
1/2 cup finely-diced yellow onion
1/2 cup shredded monterey jack cheese
1/2 cup spicy salsa
1/4 teaspoon cumin
4 ounces chopped green chilies, drained
1/2 package phyllo sheets, thawed (recommended Atehns Fillo dough) - approximately 8 ounces
1/4 cup butter, melted
Heat oven to 375. Lightly butter cookie sheet. In a large bowl, combine all ingredients except phyllo and butter. Set aside. Lay one phyllo sheet on a work space (cover the remaining stack of phyllo with a very lightly dampened cloth). Fold the sheet in half and place a heaping tablespoon of the chicken mixture along at the bottom (short edge) of the phyllo, leaving a small space between the edge. Fold in each edge and roll the phyllo up into a neatly-packaged little roll. Place seam-side down on a cookie sheet and brush with melted butter. Brush with butter. Bake at 375 for approximately 20 minutes or until phyllo is browned and crispy.