Southwestern Potato Phyllo Samosas

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 2 cups simply potatoes traditional mashed potatoes
• 3/4 cup frozen corn, thawed
• 1 cup shredded mexican blend cheese
• 1/4 cup green onion, chopped
• 2 medium jalapeno peppers, minced (stems and seeds removed)
• 2 garlic cloves, minced
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried chipotle powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (1 lb) package phyllo pastry sheet, thawed (9x14-inch sheets)

Recipe

• 1 preheat oven to 350°f in medium bowl mix mashed potatoes with the next 10 ingredients (corn through pepper); blending to combine thoroughly. set aside.
• 2 unwrap and unroll 1 tube of phyllo dough. cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. keeping remaining phyllo covered. while working quickly, place 1 sheet on work surface with long side facing you. spray lightly but thoroughly with butter flavored cooking spray. lay a second sheet on top; spraying with additional cooking spray. cut stacked sheets into 5 equal strips (about 2.8-inch wide). place 1 tablespoon filling about 1" from corner of each strip. fold one corner of phyllo diagonally over filling to opposite edge to form a neat triangle. continue folding strip, maintaining triangle shape (like a flag). spray outside of each triangle with cooking spray. place triangles seam side down on ungreased cookie sheet 1” apart. cover with plastic wrap while making remaining samosas.
• 3 repeat stacking process in same manner with remaining phyllo until filling is used up. (may need to go into second roll of dough if any sheets tear or dry out).
• 4 bake in preheated 350º f oven for 20 to 25 minutes or until golden brown and crisp all over. transfer to a rack to cool slightly. serve hot.