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SPICY MEXICAN MANCHEGO STACKS Make it Fabulous with Fillo Contest Entry Ingredients
16 (9x14-inch) sheets Athens® Fillo dough, thawed
1/2 cup unsalted butter, melted
1 teaspoon Mexican chili powder
1 cup Manchego cheese, grated
2 (16 oz.) cans refried beans
1 (4 oz.) can diced green chilies
1 package taco seasoning mix
1 (8 oz.) container sour cream
1 1/2 cups prepared guacamole
2 cups cheddar cheese, shredded
1/2 cup green onions, thinly sliced
2 medium tomatoes, diced and drained
1 (4 oz.) can sliced black olives, drained
1/4 cup cilantro leaves, finely chopped (optional) Generously butter a 13x9x2-inch baking dish. Place a sheet of fillo in the dish, covering remaining dough with plastic wrap or foil to prevent drying. Lightly brush the fillo with butter and then sprinkle lightly with chili powder. Sprinkle with 1 tablespoon cheese. Repeat steps with remaining fillo sheets, ending with cheese. Bake in a preheated 350ºF for 20-25 minutes or until golden brown. Remove from oven and cool completely.
In a mixing bowl, beat beans, green chilies, seasoning mix, and sour cream together until well mixed. Spread over cooled crust. Spread with guacamole. Sprinkle with cheddar cheese, green onions, tomatoes, black olives and cilantro leaves. Serve immediately or chill up to 1 hour before serving. To serve, cut into squares and arrange on platter. Serve salsa as a side if desired.
Yield: 12 servings
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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