Categories: Tex-Mex Recipes
Ingredients
- 1 (8oz.) pkg. Mexican rice mix with corn
- 1/2 cup chopped onion
- 2 garlic cloves, pressed
- 1 Tbsp. vegetable oil
- 1 cup chunky salsa
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (4.5 oz.) can chopped green chiles
- 1 ( 8 oz.) pkg. Monterey Jack cheese with peppers, shredded
- 1 (8 oz.) can Mexican-style corn, drained
- 3 Tbsp. chopped fresh cilantro
- 16 sheets frozen phyllo pastry, thawed
- Butter-flavored cooking spray
Directions
- Cook rice according to package directions.
- Sauté onion and garlic in hot oil in a large skillet until tender. Stir in rice, salsa, and next 5 ingredients.
- Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
- Stack 8 sheets on a flat surface covered with wax paper, coating each with cooking spray. Spoon half of rice mixture down half of phyllo stack, spreading to within 2 inches of edges. Fold in short edges 2 inches.
- Fold in long edge nearest filling 2 inches; roll up, starting at long folded edge. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal
-
slits, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo and filling.
- Bake at 375 degrees for 30 minutes or until golden. Cut diagonally into 3 to 4-inch pieces, and serve immediately with additional salsa and sour cream.