“fiesta” tomato n’ green chile dumplings

Name: “Fiesta” Tomato N’ Green Chile Dumplings
Prep time: 25 min
Cook time: 30 min
Yield: 6
Ingredients: 1 roll -8 ounce(s) phyllo dough; 1 cup(s) butter, melted; 1/2 cup(s) onion, diced; 2 clove(s) garlic, minced; 6 medium tomatoes, diced; 1/2 cup(s) vegetable broth; 1-4oz can(s) diced green chilies; 1/2 teaspoon(s) ground cumin; 2 teaspoon(s) smoked paprika; 2 tablespoon(s) flour; 3/4 cup(s) canned black beans, drained; 3/4 cup(s) frozen corn; 1/2 cup(s) cilantro, chopped; 1 cup(s) pepper-jack cheese, shredded

(1 RATING)

29 Pinches 1 Photo

Darlene Buerger

Peoria, AZ

Updated on Sep 16, 2012

These tasty little dumplings have all the flavors of the Southwest, in a flaky little pocket. They are great as a side dish and they can be used at a large gathering since the sealed pockets keep everything warm. Elegant, yet simple enough to serve anytime.

Rate

These tasty little dumplings have all the flavors of the Southwest, in a flaky little pocket. They are great as a side dish and can be used at a large gathering since the sealed pockets keep everything warm. Elegant, yet simple enough to serve anytime

prep time 25 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

1 roll -8 ounce phyllo dough
1 cup butter, melted
1/2 cup onion, diced
2 cloves garlic, minced
6 medium tomatoes, diced
1/2 cup vegetable broth
1-4oz can diced green chilies
1/2 teaspoon ground cumin
2 teaspoons smoked paprika
2 tablespoons flour
3/4 cup canned black beans, drained
3/4 cup frozen corn
1/2 cup cilantro, chopped
1 cup pepper-jack cheese, shredded

How To Make “fiesta” tomato n’ green chile dumplings

Step 1

In a large skillet, over medium heat, sauté onion and garlic in 2 Tablespoons butter until tender. Add tomatoes and broth, green chilies, cumin and smoked paprika. Simmer over low heat until tomatoes are tender and broth is reduced by ½. Stir in flour. Add black beans and corn. Add cheese and cilantro. Remove from heat.

Step 2

Unroll phyllo dough. Remove single sheet and brush with butter. Fold sheet in half. Remove another sheet, brush with butter. Fold in half and crisscross 1st sheet. Repeat 1 move time, pivot remaining sheet as you layer. Gently press into large 6 count muffin pan. Repeat with remaining phyllo and butter. Fill muffins with tomato mixture and fold overhanging phyllo over top, brushing with butter after each fold. (Brush tops of muffins with butter)
Step 3

Bake at 350 degrees for 30 to 35 minutes or until tops are golden brown. Remove from oven and cool for about 10 minutes before removing from pan. Makes 6 large muffins.
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