Stewed beef, potatoes, peppers and Monterey Jack cheese find a home in a flaky Phyllo wrap in this Mexican-inspired twist on the typical chimichanga.
- 1 1/2 pounds stewing beef, cubed
- 2 cups Spanish onions, chopped
- 1 clove minced garlic
- 2 fresh jalapeno peppers, minced
- 2 fresh red chili peppers, minced
- 1 large Idaho baking potato, peeled and cubed
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- 2 12-ounce cans Mexican or other beer
- 1 1/2 cups Monterey Jack cheese, grated
- 30 sheets Athens Phyllo Dough (9″ x 14″), thawed
- cooking spray
- 1/4 cup olive oil</li
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
Place beef, onions, garlic, peppers, potato, cilantro, salt and beer into 4-quart saucepan. Bring to a boil, reduce heat to low, cover and simmer about 1 1/2 to 2 hours or until meat is very tender. If mixture is watery, uncover pot, increase heat to medium and simmer until thickened. Season with salt if necessary. Remove from heat and cool.
Unroll phyllo. Remove 10 sheets from one roll and place on top of other roll. Reroll remaining sheets and follow storing instructions on package. Cut phyllo stack in half horizontally creating 7” x 9” strips. Cover with plastic wrap, then a slightly damp towel to prevent drying out. Place one strip of phyllo on work surface and lightly spray with cooking spray. Layer and repeat with 4 more sheets creating a stack of 5 sheets. Repeat with remaining phyllo for a total of 12 stacks of 5 sheets.
Divide beef mixture into equal portions, place on the bottom (short side) of each phyllo strip set, top with 2 tablespoons of cheese, and roll up, tucking in sides.
Brush outside of each roll with olive oil and place seam side down on un-greased cookie sheet.
Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown.
Serve with our delicious Mango Salsa (click link for recipe) or your favorite commercial salsa.