Recipe by Executive Chef Eric AberHomegrown CafÃ©, Newark, Delaware
- Cooking spray, as needed
- 12 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1 tablespoon garlic, minced
- 3/4 cup yellow onion, julienned
- 2 teaspoons salt
- 1 cup cooked chicken breast, shredded
- 2 tablespoons lime juice
- 1/2 cup cooked black beans
Turn four, 2-ounce soufflé cups or a two-ounce cup muffin pan upside down and set them on baking trays. Spray the outside with cooking spray.
Lay a sheet of Phyllo on the work surface. Spray lightly with cooking spray, fold it in half horizontally and place it over the soufflé cup. Drape and crimp the edges around the base of the cup. On the same cup, repeat, folding two more sheets of Phyllo and stagger the Phyllo sheets as they are draped and crimped around the cup. Spray the outside of the last sheet. Repeat with the remaining Phyllo to create four blossoms. Be sure to leave enough space between each cup to drape adjacent cups.
Bake blossoms in a preheated 350°F degree oven for 10-12 minutes or until crispy and golden brown. Set aside to cool for 10 minutes. After cooling, carefully remove the blossoms from each soufflé cup.
In a small saucepan over medium heat, lightly spray with cooking spray and sauté the onions until lightly browned. Add the garlic, shredded chicken, one tablespoon of lime juice and one teaspoon of salt. Reduce the heat and cover until the onions soften, about five minutes, and the chicken is heated through.
In a small bowl, mash or puree the black beans to a paste, season with 1 teaspoon of salt and the remaining lime juice.
Fill the bottom of a Phyllo blossom with 2 tablespoons of bean puree and top with 1/4 of the chicken and onion mixture. Repeat with the remaining blossoms and filling. Serve immediately.
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