"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chickaritos Recipe

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This recipe for Chickaritos, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Sunday, September 13, 2009


3 c. finely chopped cooked chicken
1 can (4 oz) diced green chilies
1/2 c. finely chopped green onions
1 1/2 c. shredded sharp cheddar cheese
1 tsp. hot pepper sauce
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
1 box (17 1/4 oz) frozen puff pastry sheets, thawed or pie pastry for double-crust 10 inch pie


In a bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use. remove half of the pastry from refrigerator at a time. On a lightly floured board, roll to a 9x12 inch rectangle. Cut into nine small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased cookie sheet. Refrigerate until read to heat. Bake at 425 for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.




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