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1
Using a small nonstick skillet, add 1 teaspoon olive oil and cook the chorizo for 5 minutes.
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2
After 2 1/2 minutes, stir the chorizo, which will become firm and darker in color.
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3
Set aside chorizo to cool.
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4
In a small bowl, blend sweet chili sauce (reserve 4 tablespoons for dipping), diced jalapeno, chopped chives and cream cheese.
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5
Now add and blend chopped cilantro and the cooled chorizo.
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6
Place the fillo on the work surface.
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7
Lay a sheet of fillo dough on the work surface and lightly brush with butter.
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8
Start with the edges and brush towards the center to prevent the fillo from cracking.
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9
Repeat for three more sheets.
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10
Place 2 tablespoons of the filling in the center of the short edge of the stacked fillo, leaving 1 inch from each side free of the filling.
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11
Roll twice and then fold the side edges in to enclose the sides.
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12
Continue to roll until the end of the fillo is reached.
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13
Repeat this process until 4 rolls have been completed.
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14
Place the rolls seam side down at least 1 inch apart on an ungreased cookie sheet.
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15
Brush the rolls with the remaining butter.
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16
Bake in a preheated 350 degrees F for 25 minutes or until golden brown.
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17
Serve the rolls warm with the reserved sweet chili sauce.
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18
Garnish with sliced jalapeno, green onions or cilantro.
