Sedona Appetizer Bites

• 1 Tbsp. butter
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped onion
• 1 tsp. finely chopped fresh garlic
• 1-2 tsp. finely chopped jalapeno chiles
• 1 cup finely chopped cooked chicken breast
• 1 tsp. ground cumin
• 1/4 cup sour cream
• 4 oz. (1 cup) Cheddar cheese, shredded
• 3 Tbsp. chopped fresh cilantro
• 12 (18" x 14") sheets frozen phyllo dough, thawed
• 1/2 cup butter, melted
• Salsa, if desired

1. Heat oven to 375u0b0. Melt butter in 10" skillet until sizzling; add red pepper, onion, garlic and chilies. Cook over medium-high heat, stirring occasionally, until vegetables are softened and liquid has evaporated (3-5 minutes). Add chicken and cumin; continue cooking until heated through (1-2 minutes). Remove from heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro. To assemble bites, place 1 sheet phyllo dough on flat surface; brush with melted butter. Top with 2 additional sheets, buttering each sheet. Trim stack using kitchen shears to 18 x 121/2". Cut stack in half crosswise; cut each stack lengthwise into 21/2" strips. Spoon 2 teaspoons filling onto center of end of each stack of strips. Form triangle by folding lower right-hand corner of each strip to opposite side. Continue folding in triangles to end of strip. Place triangles onto ungreased baking sheet. Repeat 3 more times with remaining phyllo dough and filling. Brush appetizers with butter before baking. Bake for 8-10 minutes or until golden brown. Serve warm with salsa, if desired.

butter, red bell pepper, ubc, fresh garlic, chiles, chicken breast, ground cumin, ubc, cheddar cheese, fresh cilantro, phyllo dough, butter, salsa

Taken from www.epicurious.com/recipes/member/views/sedona-appetizer-bites-1215989 (may not work)