Diana's Mexican Fila Rolls

"This recipe will feed a crowd-or freeze the extra logs for later meals. A great way to use up your left over roast's and a fantastic sports day meal."
 
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Ready In:
1hr 25mins
Ingredients:
19
Yields:
3 large logs
Serves:
10-12
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ingredients

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directions

  • Except for the dough, oil, and condiments in a large bowl mix together well all of the ingredients.
  • Roughly-while still in the bowl divide into 1/3's.
  • Set aside.
  • Divide your phyllo sheets (roughly) into thirds.
  • Pour your oil into a bowl that you can place one hand in flat.
  • Take one sheet and lay it out on a clean counter, end to end, not side to side.
  • You want it the long way going away from you.
  • Now take another sheet and overlap it so that you have 2 and 1/2 inches on each side that's not overlaping the dough.
  • Dip one hand in the oil, rub it with your other hand and make quick prints on the sheets.
  • Take another two sheets and repeat first step, make more hand prints.
  • repeat until your first 1/3 of dough is used up.
  • Now, take your reserved 1/3 of the meat mixture and form it into a"log" shape on the phyllo dough, 3 inches in from the closest edge and 2&1/2 to 3 inches in from sides.
  • Now you have to roll and tuck in the sides, roll and tuck in the sides, roll and tuck in the sides.
  • You want the sides well tucked in so your roll dosnt explode out the ends.
  • Place seam side down on a baking sheet and repeat with the other two batches/1/3's.
  • You will have 3 logs now.
  • Rub your hands again and oil the tops and sides of your logs.
  • With a very sharp knife cut into, but not through to the meat, your logs in diagonial slices, around 1&1/2 inches apart-nice, thick"slices to be.
  • "Place in a preheated 350 degree oven and bake for around 45 minutes to 1 hour, depending on how true to temp your oven is.
  • The tops should be well browned but not burned in any way.
  • Let stand for 10 minutes.
  • To serve place a small amount of shredded lettuce on a large plate, top that with a thick slice of the Fila Roll, and then dress with the condiments of your choice.
  • Serve with a side of refried beans and cold beer.
  • This will feed a crowd, or serve 1 log for your family and freeze the other two baked rolls for later meals.
  • Sometimes I make"mini rolls" to serve and freeze the rest to take school or work.
  • Easy to nuke.

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Reviews

  1. A delicious and unique Mexican treat! I made it with chicken and had to substitute banana peppers for those in recipe.(dietary problems) My son raved about this...and even ate leftovers two days later. {This is rare, and he will not usually touch "used food"!} To reheat, I wrapped a few more sheets of phyllo around the orignal log and heated in oven. Thank you for sharing this, I am adding it to my repetoire.
     
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