Sweet and smoky chorizo sausage and pepper jack cheese provide a perfect 1-2 punch in these flaky, Phyllo-crusted treats.
- 3 tablespoons olive oil
- 1-pound 8-ounce sweet chorizo sausage, casing removed, finely chopped
- 1 cup pepper jack cheese, finely chopped
- 1/2 cup green onions, finely chopped
- 1/2 cup fresh parsley leaves, finely chopped
- Salt and pepper to taste
- 2 tablespoons butter
- 20 sheets Athens Phyllo® Dough (9″ x 14″), thawed
In a medium skillet, heat 1 tablespoon oil over medium heat. Add chorizo sausage and cook 8 to 10 minutes until browned. Remove from skillet and drain. Let cool.
In a large bowl, combine the chorizo sausage, pepper jack cheese, green onions, parsley, salt and pepper to taste. Set aside.
In a small saucepan, melt the butter with 2 tablespoons oil. Layer 4 phyllo sheets, brushing each with the butter-oil mixture. Cut the layered phyllo widthwise into 8 strips. About 1” from end of phyllo strip, place 1-1/2 teaspoons of filling. Fold one corner of phyllo diagonally across to opposite edge to form a triangle. Continue to fold back and forth into triangle to end of strip. Lightly brush outside of triangle with the butter-oil mixture. Place triangle seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan. Repeat process 4 more times to make 40 triangles.
Bake in preheated 350ºF oven for 15 – 20 minutes until golden brown. Serve immediately.