Chickaritos recipe

3 cups finely cooked chicken (or canned)
1 (4 ounce) can diced green chiles
1/2 cup finely chopped green onions
1 1/2 cups (6 ounces) shredded sharp cheddar cheese
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 (17 1/4 ounce) box frozen puff pastry sheets, thawed,
    pie pastry for double-crust 10-inch pie or flour tortillas
Water
Salsa
Guacamole

In a bowl, combine chicken, chiles, onions, cheese, and seasonings. Mix well; chill until ready to use.

Remove half of the pastry from the refrigerator at a time. On a lightly floured board, roll to a 9 x 12-inch rectangle. Cut into 9 small rectangles. Place about 2 tablespoons filling across the center of each rectangle. Wet edges of pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased baking sheet. Refrigerate until ready to heat.

Bake at 425 degrees F for 20-25 minutes or until golden brown.

Serve warm with salsa and guacamole.

Yield: 18 appetizers or 6-8 main dish servings.