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1
Preheat oven to 400 degrees.
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2
Line a cookie sheet with foil, then spray heavily with non-stick spray; set aside.
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3
Prepare a large ziploc bag by opening it and folding down the zipper part; set aside.
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4
In a large bowl, combine ground chicken, garlic, scallions, cheese and chipotles then season with salt and pepper.
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5
I say go a little heavy on the salt to pull the flavors together.
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6
So for me, instead of using a small pinch of (kosher) salt, I use a larger pinch... nothing more than a teaspoon.
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7
If using a regular table salt, I wouldnt use more than 1/2 teaspoon.
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8
I use latex gloves and mix this by hand because the peppers have some kick.
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9
Take the filling mixture and place it into the ziploc bag, trimming about an inch and half off of one of the bottom corners, creating a pastry(ish) bag.
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10
Push the chicken mixture to the corner but not through the hole.
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11
Set aside as you prepare the phyllo.
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12
Instead of using melted butter (which is perfectly fine!)
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13
I use butter-flavored PAM to cut back on calories and fat.
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14
Lay out a sheet of phyllo on a clean, dry surface with the widest part closest to you.
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15
Spray lightly with PAM spray, taking care to wet the edges.
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16
Layer another sheet of phyllo on top of the first, spray with PAM, then repeat 2 more times so you have 4 stacked sheets that have all been sprayed.
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17
On the widest part of the phyllo, about 1 from the edge, moving left to right, take the make-shift pastry bag filled with chicken mixture and pipe a fat line of chicken (covering half of the sheet).
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18
Tuck the 1 overlay over the chicken, then roll away from you, covering the chicken with the phyllo dough.
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19
Place on the foil lined cookie sheet.
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20
Repeat with the remaining phyllo and chicken.
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21
Spray tops with more butter-flavored PAM and bake at 400 degrees for 20 to 25 minutes, or until phyllo is lightly brown and the chicken does not give when pressed lightly.
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22
Let cool 5 minutes before serving.
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23
For the dipping sauce, place the avocado, lime zest and lime juice, cilantro and salt into a blender, pulse until the avocado breaks down, then turn the blender on low and drizzle in the olive oil until smooth.
