|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|
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.