3 Reviews

I thought these were very cute & they would be adorable baked in mini muffin pans for a bite size appetizer tray. I liked the southwest flavors of the chicken mixture. I think one could even add scallions or replace the hot sauce with chipolte if desired. As mentioned by the other reviewers I needed more phyllo. I added several sheets and am glad I did. The flowers ended up crunchy & crisp surrounding the filling. Thank you for your entry!

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Susie D August 25, 2008

These were ohh so tasty! I had left over chicken which worked out great for this recipe. I ended up having to use a 6th sheet of phyllo because I only had 30 squars from the 5 sheets and I needed 36 to have the same amount of layers on each flower. I guess if I had thought about it I could have cut the squars a little smaller, but I'm glad I didn't. The size they came out was perfect. Also, I think the chicken mixture maybe could have used a little something else, maybe onions or or some clinatro. All in all a very good recipe and a great little lunch for me :)

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Chef Jean August 22, 2008

4 Stars: These little cuties got rave reviews from my faithful taste-testers. The smooth & spicy mascarpone cream (I used homemade chili powder) was a delicious base for the chicken & sun-dried tomatoes. The filling & it's crunchy topping inside of a flaky, buttery phyllo was a hit combination. My only change next time will be to use more sheets of phyllo dough. Five sheets was just not enough of a base to hold the heavy filling & made them too fragile to eat as an appy without a fork. Made, enjoyed & reviewed for RSC #12.

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**Tinkerbell** August 22, 2008
Pvw's Southwest Chicken Flowers