Ingredients Jump to Instructions ↓

  1. 2 tablespoons finely chopped sweet red pepper

  2. 1 green onion, finely chopped

  3. 1 teaspoon canola oil

  4. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  5. 3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

  6. 1/2 cup frozen corn, thawed

  7. 1/2 cup canned black beans, rinsed and drained

  8. 1 tablespoon chopped seeded jalapeno pepper

  9. 1/2 teaspoon ground cumin

  10. 1/2 teaspoon chili powder

  11. 1/4 teaspoon salt

  12. 8 sheets phyllo dough (14 inches x 9 inches) Butter-flavored cooking spray SAUCE:

  13. 1/3 cup cubed avocado

  14. 1/4 cup reduced-fat mayonnaise

  15. 1/4 cup BREAKSTONE'S® Reduced-Fat Sour Cream

  16. 1-1/2 teaspoons white vinegar

Instructions Jump to Ingredients ↑

  1. In a small skillet, saute red pepper and onion in oil until tender. Transfer to a large bowl; stir in 1/2 cup spinach (save the rest for another use). Stir in the cheese, corn, beans, jalapeno, cumin, chili powder and salt. Place one sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Spray sheet with butter-flavored spray; cut into three 14-in. x 3-in. strips. Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling. Place triangles on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until golden brown. Meanwhile, mash avocado with the mayonnaise, sour cream and vinegar. Serve with warm appetizers. Yield: 2 dozen (1/2 cup sauce).


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