mexicali phyllo wraps // chipotle cilantro cream

round two of game day snackies - aren't you excited

... i can't believe i just used the word snackies

moving on

mexicali phyllo wraps made a very welcome appearance on sunday

i love the simple combination of flavors these wraps have

make a little or allot - you can customize this recipe to do either

don't you just love that - you can also customize the filling

to sum it up this is a very customizable recipe

for my mexicali wraps my filling of choice was a combination of:

black beans, corn, cumin, red onion, prepared salsa & lime juice

phyllo, fillo - why do we make things so complicated

lets pick a spelling and stick with it

i am going with phyllo - i think it looks prettier

out of all the phyllo dough i have worked with i like this one best : Apollo Fillo

(and no one even bribed me to say that!)

these are easier to work with as they are a bit thicker and seem to be a tad wider that other phyllo dough i have worked with - these are much more forgiving

the dough is brushed with vegetable oil then folded in half

brush again with oil, fold the half in half

brush one more time, and fold in half

once you get the hang folding the triangles the process moves along pretty quickly

2 different topping options

first:

vegan sour cream, chipotle pepper & cilantro

second :

a simple mixture of avocado & lime

both equally amazing 

this i would imagine, would freeze & reheat really well

i ended up freezing a few for later

- i will let you know how that worked out for me

if i was the type of girl that threw a super bowl party - these would definitely make the cutbut i am the type of girl that throws scrabble parties instead 

or cinco de mayo - now that is a party that we never miss

i see margaritas, fried plantains & mexicali wraps in my future on may 5th

Mexicali Phyllo Wraps ~ Chipotle Cilantro Cream

makes 10 wraps/triangles

you will need:

for the wraps

• 1 tsp olive oil
• 1/2 cup frozen or fresh corn
• 1/4 cup diced red onion
• 1 cup black beans
• 1/2 cup prepared salsa
• 1 tbsp cumin
• juice of 1/2 a lime
  5 sheets thick phyllo
• 1/2 cup vegetable oil for brushing phyllo

for the chipolte cilantro cream

• 2 tbsp vegan sour cream
• 1 chipotle pepper minced
• 1/2 tsp cilantro

for the avocado topping

• 1 avocado
• 1/2 lime

assembly:

• in a small pan heat olive oil over medium heat - add onion and saute about a minute
• add corn through lime - remove from heat
• with a pastry brush, brush your first sheet of phyllo; fold in half, brush again, fold in half, brush again, fold in half: you have created a long skinny rectangle
• take about 1 tsp of filling and place in a top corner of phyllo- fold corner to create a triangle and continue folding back & forth keeping the triangle shape - once you reach the half way point of the first sheet cut and repeat with the second half. repeat all steps with the 4 remaining sheet - resulting in 10 triangles. check out this tutorial if i have confused you!
• line a baking sheet with parchment and place triangles on sheet - bake in a preheated 350* for 30 minutes or until golden brown
• to make your chipolte cilantro cream - combine all ingredients and mix well
• to make your avocado lime - remove avocado from skin and the pit- place in a mini food processor and process with lime until desired consistency is reached

enjoy!

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