Sedona Appetizer Bites

• 1 tablespoon Land O Lakes Butter
• 1 small (3/4 cup) red bell pepper, chopped
• 1 small (1/2 cup) onion, chopped
• 1 teaspoon finely chopped fresh garlic
• 1 to 2 teaspoons finely chopped jalapeno chiles
• 2 cups finely chopped cooked chicken breasts
• 1 teaspoon ground cumin
• 1/2 cup sour cream
• 6 ounces (1 1/2 cups) shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro
• 18 (18x14-inch) sheets frozen phyllo dough, thawed
• 1/2 cup Land O Lakes Butter, melted
• Salsa, if desired

1. Heat oven to 350F.
2. Melt butter in skillet until sizzling; add red pepper, onion, garlic and chiles.
3. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until vegetables are softened and liquid has evaporated.
4. Add chicken and cumin; continue cooking 1-2 minutes or until heated through.
5. Remove from heat.
6. Cool 10 minutes.
7. Stir in sour cream, cheese and cilantro.
8. Place 1 sheet phyllo dough on flat surface; brush with melted butter.
9. Top with 2 additional sheets, buttering each sheet.
10. Trim stack using kitchen shears to 18x12 1/2 inches.
11. Cut stack in half crosswise; cut each stack lengthwise into 2 1/2-inch strips.
12. Spoon 2 teaspoons filling onto center of end of each stack of strips.
13. Form triangle by folding lower right-hand corner of each strip to opposite side.
14. Continue folding in triangles to end of strip.
15. Place triangles onto ungreased baking sheet.
16. Repeat 5 more times with remaining phyllo dough and filling.
17. Brush appetizers with butter before baking.
18. Bake 12-16 minutes or until golden brown.
19. Serve warm with salsa, if desired.

butter, red bell pepper, onion, fresh garlic, jalapeno chiles, chicken breasts, ground cumin, sour cream, cheddar cheese, fresh cilantro, phyllo dough, butter, salsa

Taken from www.landolakes.com/recipe/719/sedona-appetizer-bites (may not work)