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Moroccan Chicken Triangles

1/2   medium red bell pepper
1   cup (250 mL) finely diced cooked chicken breasts
1/4   cup (50 mL) all-natural cheddar cheese spread (from a 14-oz/400-g tub)
2   tbsp (30 mL) finely chopped onion
1   tbsp (15 mL) Moroccan Rub
1   tbsp (15 mL) chopped fresh cilantro
8   scoops sheets (9 x 14 in./23 x 35 cm) thawed, frozen phyllo dough
1/4   cup (50 mL) butter, melted
  1. Preheat oven to 375°F (190°C). Dice bell pepper using Chef's Knife. Combine bell pepper, chicken, cheese spread, onion, rub and cilantro in Small Batter Bowl; mix well.
  2. Lay one sheet of the phyllo on flat side of Large Grooved Cutting Board; brush with butter using Chef's Silicone Basting Brush. Place second sheet of phyllo over first, pressing sheets together to seal. Cut sheet crosswise into five strips using Pizza Cutter. Using Small Scoop, place a level scoop of chicken filling on end of each strip. Fold corner of strip up to form a triangle. Continue folding back and forth (as you would fold a flag) until you reach the end of the strip, forming a filled triangle packet. Repeat with remaining phyllo sheets, butter and chicken filling for a total of 20 triangles.
  3. Place triangles on Large Sheet Pan; bake 11-13 minutes or until golden brown. Remove from oven. Serve warm.

Yield: 20 servings

Nutrients per serving: (1 appetizer): Calories 60, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 4 g, Protein 3 g, Sodium 90 mg, Fiber 0 g U.S. Diabetic exchanges per serving (1 appetizer): 1/4 starch, 1/2 medium-fat meat (1/4 carb)

Cook's Tips: Fold corner of phyllo strip up to form a triangle, making sure phyllo covers filling.

Make-Ahead: This recipe can be prepared up to 3 days in advance. Prepare and bake recipe as directed. Allow triangles to cool; lightly brush tops with additional melted butter. Wrap in plastic wrap and freeze. Remove plastic wrap; reheat in 375°F (190°C) oven 13-15 minutes or until filling is warm.