1 teaspoon olive oil or 3 sprays of non-stick spray
3 ounces soyrizo (even though I love chorizo, this one tastes better and is lower in fat than the real thing!)
8 tablespoons sweet chili sauce (typically served with egg rolls)
½ small jalapeno diced, reserve one whole slice for garnish
1 small bunch cilantro, removed from stem and roughly chopped, reserve 1 to 2 sprigs for garnish
2 tablespoons chopped chives (use the whites and greens of the onion), reserve a few for garnish
3 ounces low fat cream cheese softened at room temperature
4 tablespoons melted unsalted butter
16 Sheets refrigerated Athens fillo dough (9" x 14")
2 sheets parchment paper
1 tablespoon flour
1 tablespoon water
Prepare oven to 350 degrees. Have an ungreased cookie sheet ready.
Using a nonstick skillet add 1 teaspoon olive oil and heat the soyrizo for 5 minutes. Half way through heating stir the soyrizo which will become firm and darker in color. Set aside soyrizo to cool.
Blend the next five ingredients in a small bowl using a fork: sweet chili sauce (reserve 4 tablespoons for dipping), diced jalapenos, chopped cilantro, chopped chives and cream cheese. Now add and blend the cooled soyrizo.
Microwave butter till melted. Place 2 sheets of parchment paper side by side. Lightly dust one piece of parchment paper with the flour. Remove the Athens fillo dough from the refrigerator and carefully unroll 16 sheets onto 1 piece of the parchment paper. Immediately place left over fillo back in the refrigerator for future use. With slightly wet fingers lift the edge of 4 sheets of fillo dough and move them to the floured parchment paper. Using a basting brush lightly butter all 4 sheets of dough. Place 2 tablespoons of the filling in the center of the short edge of the four sheets leaving 1" from each side free of the filling. Roll twice and then fold the side edges in to enclose the sides. Continue to roll until the end of the fillo strip is reached. Lightly butter the seam and place seam side down onto ungreased cookie sheet at least 1" apart. Repeat this process until 4 rolls have been completed.
Brush rolls with remaining butter before placing in the oven. Place cookie sheet into preheated 350 degree oven and bake for 25 minutes or until golden brown. Remove and serve warm with the reserved sweet chili sauce.
Garnish with 1 slice of jalapeno, a few green onions and a few sprigs of cilantro.
For details of how to shape the rolls visit the Athens website click on recipes and videos, then click shapes and uses.
These rolls pair well with a red varietal wine or margaritas.
If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the butter before spreading it.
Reduce the fat of this dish by replacing the butter with nonstick spray.
To increase the richness use regular cream cheese and Mexican Chorizo (make sure to drain first or it will bleed through the dough when baking).
These rolls are approximately10 grams of fat each and very filling.