Diane Mott's books are always a fun read but the reason I take them out is the recipes! Linda the recipe hoarder!
The recipe is from Newsday. If you use to watch Everyone Loves Raymond, Raymond was the sports reporter for Newsday. Long Island paper!
I went to Walbaum's this morning to pick up canned chili's for this recipe and NO canned chili's! Picked up a few jalapenos to sub for the chili's.
2 Tbl. EVOO( called for veg. oil but I wanted to use olive oil)
3 cups seeded & chopped tomatoes( used a large can of Red Pack diced tomatoes)
2 garlic cloves, pressed
2 small cans chopped green chili's( sautéed jalapenos and habaneros- used 3 large jalapenos and 2 small habaneros)
11/2 cups chopped onion( used a red onion)
2 cups shredded chicken-cooked( chicken thighs)
1 1/4 cups grated cheddar cheese
1 cup sour cream
1 tsp. salt
1/2 (about) phyllo dough, thawed
1/2 cup unsalted butter
Add the olive oil to a large pan and sautéed the onion, drained the tomatoes and added to the onion once the onions were cooked. Added the garlic, peppers and cumin and simmered for about 30 minutes.
The chicken thighs were deboned and skinned and I cooked them on a cookie sheet. Once done I shredded the chicken and placed in a large bowl. Added the sour cream and the cheese.
Note- next time I'm going to use Monterey Jack Cheese.
When the tomatoes, onion, garlic, cumin simmered 30 minutes I added to the chicken mixture and mixed well.
Sprayed a 9X 13 baking dish and added the above mixture.
Preheat oven to 375 degrees.
Add the layer of phyllo and brush with butter or spray with butter Pam. Cut into 9 evenly square pieces.
Bake for 20- 30 minutes.
Gabe and I really liked the filling. I added the seeds from the peppers so it was spicy. I'll make it again but would not add the phyllo . It didn't add to the taste. I might add crushed Doritos, they have so many flavors that I'm sure one of them would be a perfect topping for this dish.