Diana's Mexican Fila Rolls
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Yields:
-
3 large logs
- Serves:
- 10-12
ingredients
- 2 1⁄2 2 1/2 lbs pork or 2 1/2 lbs chicken
- 1 cup salsa, good quality
- 1 medium yellow onion, chopped well but not fine
- 2 -3 cloves garlic, minced
- 1 jalapeno, roasted peeled,seeded and minced
- 1 poblano chile, roasted peeled,seeded and minced (use 2 if on the small side)
- 1 red sweet bell peppers or 1 yellow sweet bell pepper, roasted,seeded and chopped well
- 1⁄2 lb cremini mushroom, chopped well
- 1 - 1 1⁄2 lb monterey jack cheese, cut into small cubes 1/4 inch square
- 1 package thawed phyllo dough
- 1⁄2 cup olive oil or 1/2 cup canola oil
-
Condiments
- guacamole
- salsa
- chopped onion
- sour cream
- shredded lettuce
- sliced black olives
- shredded cheese
- diced green chilis (that sort of thing, what ever lights your candle)
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
-
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.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois