Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Favorite chili
12 Phyllo
6 tb Unsalted butter -- melted
1 c Monterey jack cheese -- coarse
-----garnishes-----
Tomato wedges
Black olives
Green olives, sliced
Jalapeno peppers, chopped
Recipe by: The Supermarket Epicure-Joanna Preuss-ISBN
0-688-08049-9 1. Prepare chili as directed and chill.
2. Preheat oven to 400 F. Grease a 15 1/2 x 10 1/2 x
1-inch jelly roll pan. 3. place 1 leaf of phyllo on a
towel with the long edge in front of you, and brush
lightly with melted butter. Place a second leaf on
top, and brush again with butter. Top with a third
leaf (do not brush with butter), and cut the stack in
half crosswise. 4. Spoon about 3/4 cup chili along the
near edge of each phyllo stack, leaving about 1-inch
border uncovered on each side. 5. Holding the towel
corners nearest you, flip the towel up, causing the
phyllo to roll over on itself and cover the filling.
(you can do both stacks with one flip.) Turn the edges
in over the filling and continue to roll 1 strudel at
a time to the end. Carefully place each strudel on the
greased pan, seam side down. Repeat 3 more times with
the remaining chili and phyllo. Brush the strudel tops
with melted butter, place the pan in the middle of the
preheated oven, and bake for 12 to 14 mins, until the
strudels are crisp and golden brown. 6. If you have an
attractive oven-safe serving platter, transfer the
strudels to it, and sprinkle the cheese on top.
(Otherwise, leave the strudels in the pan.) Return the
strudels to the oven until the cheese melts, about 3
mins. Remove pan from oven, garnish the strudels, and
serve 1 strudel to each guest, placing some olives,
onions, peppers and tomatoes on each plate.
