Zutaten für Sonora Chicken Strudel
- Vegetable Oil
- Chopped Tomatoes
- Garlic Cloves
- Green Chilies
- Onions
- 1 teaspoon ground cumin
- 2 cups cooked and shredded chicken
- Cheddar Cheese
- Sour Cream
- 1/2 teaspoon salt
- Phyllo Dough
- Unsalted Butter
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Zubereitung von Sonora Chicken Strudel
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, bell pepper, onion, corn, black beans, chili powder, cumin, oregano, salt, and pepper. Mix well.
- On a lightly floured surface, roll out the puff pastry to a 12x16 inch rectangle.
- Spread the chicken mixture evenly over the pastry, leaving a 1-inch border.
- Beat the egg and brush the border of the pastry with it.
- Starting from one of the long sides, tightly roll the pastry into a log.
- Seal the seam by pressing down firmly. Brush the strudel with the remaining egg wash.
- Cut the strudel into 1-inch thick slices.
- Arrange the slices on a baking sheet lined with parchment paper.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
- Let cool slightly before serving. Garnish with fresh cilantro and serve with your favorite salad and beer.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
72g
Carbs
7g
