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Chicken Filling Delicious Recipe You Must Try
NONSTICK COOKING SPRAY replaces oodles of butter usually spread between the sheets of filo dough for these appetizer tarts.
You’ll be amazed that they bake up just as flaky, golden, and crispy as buttered filo.
The spicy chicken filling spooned into each shell takes a playful twist on all-American beef chili. For buffet parties, set out a tray of filo cups and a pot of chili so that guests can fill their own.
BLACK BEAN CHILI IN FILO TARTS
6 to 8 ounces skinless, boneless chicken breast
One small onion, finely chopped
1 or 2 cloves garlic, minced
One tablespoon olive oil or vegetable oil
One teaspoon chili powder
One teaspoon dried oregano, crushed
1 (14 1/2-ounce) can stewed tomatoes
1/2 cup beer
Two tablespoons lime juice
1 (15-ounce) container of black beans, washed and dried
A couple of fresh jalapeno peppers, seeded and diced, or two tablespoons of chopped canned jalapeno
One teaspoon crushed red pepper, optional
Salt, to taste
Ground black pepper, to taste
One recipe filo cups (see recipe)
Plain nonfat yogurt, optional
Fresh cilantro or parsley sprigs, optional
Directions
Place chicken in a medium skillet with 3/4 cup water. Bring to boiling;
reduce heat. Cover;
stir 12 to 14 minutes or until no longer pink. Drain and let cool. Use a fork to pull chicken apart into long, thin shreds; set aside.
In a 2-quart frying pan, cook onion and garlic in hot oil over medium-high heat until tender but not brown. Stir in chili powder and oregano; cook 1 minute more.
Drain stewed tomatoes, reserving juices; set aside. Add reserved tomato juice, beer, and lime juice to the onion mixture; bring to boiling. Reduce heat; simmer, uncovered, 5 minutes.
Meanwhile, coarsely chop the stewed tomatoes. Add tomatoes, shredded chicken, black beans, jalapenos, and red pepper to the onion mixture. Simmer mixture, uncovered, 15 to 20 minutes more or until most of the liquid is absorbed. (It should be thick.) Season with salt and pepper.
Just before serving, spoon about one tablespoon of chili into each filo cup. Top with yogurt and cilantro sprigs, if desired. Serve immediately to keep filo cups from getting soft.
Yield: 36 to 40 appetizers.
Nutrition information per tart: 39 calories; 1g fat.
I have first published this recipe along with some other delicious meals on my Blog
https://gardenfrontier.com/chicken-filling-2-delicious-recipes/
Mark Gerson – Portland Oregon