Description
Courtesy of Adam Roush, Executive Chef, Trombinoâs Bistro Italiano Albuquerque, NM
Ingredients
- 4 oz. butter
- 6 oz. carrot, medium dice
- 6 oz. celery, medium dice
- 8 oz. white onion, medium dice
- 4 oz. green bell pepper, medium dice
- 4 oz. red bell pepper, medium dice
- .25 oz. ancho chile powder
- .25 oz. cumin
- .25 oz. Mexican oregano
- .15 oz. salt & pepper
- 3 oz. flour, all purpose
- 40 oz. chicken stock, low sodium or homemade
- 40 oz. milk, whole
- 6 oz. frozen yellow corn
- 96 oz. chicken breasts, boneless, grilled, medium diced
- 16 sheets Athens Phyllo Dough (14×18)
- 4 oz. butter, melted
Directions
In a large saucepan, melt 4 ounces of butter and sauté all the vegetables except the corn. Season the mixture with ancho, cumin, oregano, salt and pepper. Mix well to combine, and add flour. Continue mixing until all the flour has been incorporated. Add in the stock and milk, allow to boil. Lower heat and simmer until the sauce has thickened to the desired consistency. Add corn, mix well. Remove from heat, and cool to room temperature. Add grilled chicken and mix well.
Layer 4 sheets phyllo dough lightly brushing each with melted butter. Cut phyllo to fit serving vessels by turning the empty vessel upside down, and tracing ½ inch larger than the vessel. Four-inch round vessels should fit 6 per stack of phyllo sheets. Results will vary depending on the size and shape of the serving vessel. Fill serving vessels with chicken mixture and cover with stacked phyllo cut outs. Chill properly for future use, or bake in preheated 3501/4F oven for 15-20 minutes until phyllo is golden brown. Serve immediately.
