Chicken And Chil Filo Triangles With Cilantro Lime Pesto

• DOUGH
• 1/4 pkg. filo dough, thawed
• 1/2 cup butter, melted
• FILLING
• 1 cup chicken, cooked and chopped
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup green chilies, chopped
• 1/2 cup red pepper, finely diced
• 1 tomato, seeded, crained and diced
• 1/2 cup scallions, chopped
• 1/4 cup cilantro, chopped
• CILANTRO LIME PESTO
• 1 cup cilantro, chopped
• 1 T green chilies, chopped
• 1/2 tsp Tabasco sauce
• 1 lime, juiced

1. 1. In a bowl, lighly mix the filling ingredients together.
2. 2. Unroll phyllo dough, peel of two sheets, and cover the remaining dough with a damp towel. Separate the two sheets into single sheets. Brush the first sheet with melted butter, and top with the second sheet. Brush second sheet with melted butter. Work quickly to ensure the phyllo does not dry out. Cut the buttered, rectancular sheets in 6 equal strips. Place 2 T of the filling onto the bottom of each strip. Fold each strip into a small equilateral triangular pocket. Repeat with remaining filling.
3. 3. Place on a cookie sheet, brush with butter, and bake 400R for 15-20 minutes, until golden brown.
4. 4. White the triangles are baking, puree the pesto ingredients in a food processor. Serve the pesto on the side.

dough, filo dough, butter, filling, chicken, cheddar cheese, cheese, green chilies, red pepper, tomato, scallions, cilantro, cilantro, cilantro, t, tabasco sauce, lime

Taken from www.epicurious.com/recipes/member/views/chicken-and-chil-filo-triangles-with-cilantro-lime-pesto-50008479 (may not work)