Bean And Cheese Appetizer Triangles
Phyllo appetizers are a boon for the busy host or hostess. Use this handy frozen pastry to assemble tasty little tidbits filled with a creamy bean and cheese filling well ahead of time. Cover and chill or package for the freezer until ready to bake and serve piping hot.
1 box frozen phyllo pastry sheets, (about 24 sheets)
Extra-virgin olive oil (for brushing on pastry)
1 cup Randall Hearty and Healthy Refried Beans*
2 cups (8 ounces) shredded jack cheese
Place a sheet of phyllo pastry on a large cutting board.
Using a soft bristle pastry brush, brush lightly with some of the olive oil.
Place a second sheet of phyllo directly on top of the first one, pressing carefully to smooth and seal the edges.
Lightly brush some oil on the second sheet and cut the pastry into 4 lengthwise strips.
Leaving a 1" margin on the end, place a spoonful of the refried beans on the pastry; top with some of the cheese.
Fold up "flag fashion," to form a triangle which encased the bean-cheese mixture.
Seal the end with oil and lightly brush the top with oil.
Repeat with remaining dough and fillings.
Place phyllo triangles on a parchment lined baking sheet.
Bake in the upper one-third of a preheated 375° oven for 8 to 10 minutes, or until golden brown.
Serve hot.
Makes about 48 appetizers.
Note: For a spicy filling, add a small slice of pickled jalapeño pepper between the beans and cheese.
* Randall Hearty 'N Healthy Refried Beans:
1 48-ounce jar Randall Pinto Beans
6 tablespoon extra-virgin olive oil
2 cups chopped onion
1 tablespoon sugar
1 1/2 teaspoons hot pepper sauce
1 teaspoon salt, (or to taste)
8 ounces shredded jack cheese
Extra cheese for the top, if desired
Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve.
Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender.
Stir in the puréed beans.
Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often.
Stir in the cheese until it is melted.
Serve hot as a vegetable side dish with more cheese melted on top of each serving.
Makes about 5 cups.