It's mid-winter and I am ready for some heat. So I was thrilled to get my hands on some authentic New Mexican green chiles from The Hatch Chile Store. Chiles aren't in season right now, but these are roasted, peeled and then flash frozen so with a quick defrost in cool water, I had fresh and flavorful hatch green chiles in no time.
The biggest football game of the year is almost here giving me the perfect reason to try a new appetizer featuring the green chiles. The Green Chile Chicken Rolls below were much easier to prepare than I had initially planned and my taste testers enjoyed them much more than I anticipated. I served them with a tomatillo sauce but they are quite delicious on their own. Whether your favorite team wins or loses these stuffed chicken rolls are sure to be a score with your guests!
Green Chile Chicken Rolls
One package of Phyllo Dough
2 chicken breasts, grilled & shredded
1 cup Colby Jack cheese
1 cup medium green chiles (the medium have a good amount of heat, not mild, not too hot)
One egg (optional - used as a wash for appearance purposes)
Prepare the phyllo dough according to package directions. Preheat the oven to 400 degrees.
In a bowl, mix the chicken, cheese and green chiles and set aside. Lay the prepared phyllo sheet down on a large cutting board. Lightly brush with olive oil. Repeat process with a second sheet. The oil makes the dough easier to work with. Be gentle as the phyllo is quite temperamental.
Cut the phyllo lengthwise in half so that you have 2 evenly sized rectangles of dough. Spoon a heaping tablespoon towards the end of one of your phyllo rectangles. Fold over twice and then tuck in each side to seal the roll, using oil to make the dough more pliable and agreeable. Brush the top with some more oil and the egg wash if using. Place on a foil lined cookie sheet and bake for 15 minutes.