Recipe - Individual Chili Strudels

1 Favorite chili
12 Phyllo
6 tablespoon Unsalted butter; melted
1 cup Monterey jack cheese; coarse
garnishes
Tomato wedges
Black olives
Green olives, cut or sliced up
Jalapeno peppers, chopped

Recipe by: The Supermarket EpicureJoanna PreussISBN 0688080499 1.
Prepare chili as directed and chill. 2. Preheat oven to 400 F. Grease a 15
One half x 10 One half x 1inch jelly roll pan. 3. place 1 leaf of phyllo on a towel
with the long edge in front of you, and brush lightly with melted butter.
Place a second leaf on top, and brush again with butter. Top with a third
leaf (do not brush with butter), and cut the stack in half crosswise. 4.
Spoon about Three fourths cup chili along the near edge of each phyllo stack, leaving
about 1inch border uncovered on each side. 5. Holding the towel corners
nearest you, flip the towel up, causing the phyllo to roll over on itself
and cover the filling. (you can do both stacks with one flip.) Turn the
edges in over the filling and continue to roll 1 strudel at a time to the
end. Carefully place each strudel on the greased pan, seam side down.
Repeat 3 more times with the remaining chili and phyllo. Brush the strudel
tops with melted butter, place the pan in the middle of the preheated oven,
and bake for 12 to 14 mins, until the strudels are crisp and golden brown.
6. If you have an attractive ovensafe serving platter, transfer the
strudels to it, and sprinkle the cheese on top. (Otherwise, leave the
strudels in the pan.) Return the strudels to the oven until the cheese
melts, about 3 mins. Remove pan from oven, garnish the strudels, and serve
1 strudel to each guest, placing some olives, onions, peppers and tomatoes
on each plate.

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