*  Exported from  MasterCook  *
                         INDIVIDUAL CHILI STRUDELS
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Favorite chili
   12                    Phyllo
    6       tb           Unsalted butter -- melted
    1       c            Monterey jack cheese -- coarse
                         Tomato wedges
                         Black olives
                         Green olives, sliced
                         Jalapeno peppers, chopped
   Recipe by: The Supermarket Epicure-Joanna Preuss-ISBN
   0-688-08049-9 1. Prepare chili as directed and chill.
   2. Preheat oven to 400 F. Grease a 15 1/2 x 10 1/2 x
   1-inch 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 3/4 cup chili along the
   near edge of each phyllo stack, leaving about 1-inch
   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 oven-safe 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.
                    - - - - - - - - - - - - - - - - - -