Mexican Chicken
Mexican chicken
Bring to room temperature: 12 filo sheets (strudel leaves)
Cut into 1/4" thick strips and stir-fry over high heat:
  1 lb. chicken breasts
Cut into 1/2" slices: 1/2 C. scallions
Slice: 1/3 C. ripe olives
Shred: 1/2 C. Monterey jack cheese
Combine all ingredients except filo in a large bowl and add:
  1/2 C. prepared salsa
  1/4 tsp. cumin (cominos)
  4 oz. chopped green chilis, well drained
  4 oz. sliced pimientos, well drained
Preheat oven to 375° F.
Lay out a 12" x 18" towel or sheet of waxed paper. On it place one filo sheet; spray sparingly with olive oil or Pam. Repeat until 6 sheets have been layered and sprayed.
Spread half the chicken mixture along the short edge of the filo stack, being careful to cover only one quarter of the stack and to leave 1 1/2" of dough uncovered at each side. Fold the sides in and spray.
Using the towel or waxed paper, lift the filled end and carefully roll it up, jelly-roll style. Place on greased cookie sheet, seam down, and spray.
Repeat with other 6 filo sheets and remaining half of chicken mixture. (One or both rolls may be frozen at this point. Wrap well in plastic wrap and freeze; when reheating, thaw gently in microwave oven at low setting before baking.)
Bake 25-30 minutes, or until rolls just begin to brown. Cut each roll in half; serve hot. Serves four.