Tuesday, 01 September 2015 13:24

Chickpea and Corn Phyllo Cigars

 

2 cups canned chickpeas, drained and rinsed

1 tsp. ground cumin

1 tsp. paprika

1 tsp. poultry seasoning

1 tsp. chili powder

1 Tbsp. fresh parsley leaves, chopped, a handful

½ cup roasted corn kernels

1/2 cup shredded cheddar cheese

4 sheets fillo dough

4 Tbsp. butter, melted

 

Place chickpeas, spices and parsley in a food processor. Blend until smooth.   Fold in corn and cheese.

 

Place a piece of fillo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of fillo over the last buttered sheet to make 4 layers. Cut fillo into 2-inch squares.

 

On one corner of each of the squares, place about 1 1/2 tsp. of filling. Fold edges over filling so it resembles an open envelope, and then roll up tightly to make mini egg rolls. Place rolls on a sheet pan and butter the tops of each.

 

Bake in oven to 425°F for 10 to 15 minutes, until golden brown. 

 

 

Ranch Dressing

1 cup mayonnaise

½ cup buttermilk

½ teaspoon dried parsley

¼ teaspoon dried dill weed

¼ teaspoon dried celery seed

½ teaspoon dried garlic powder

1 teaspoon salt

¼ teaspoon pepper

 

Mix all ingredients together in a bowl.  

Read 1037 times Last modified on Friday, 11 September 2015 07:50