Instructions

1. Place pan on stove over low heat, add 1 Tbsp. oil
2. Dice pre-cooked chicken meat into ¼” cubes
3. Add chicken to pan
4. Add Corn, Bell Pepper, Jalapeno, Scallions and Cilantro to pan. Mix well with chicken, and constantly stir to prevent burning. Season with salt and pepper
5. Once cooked, remove from stove and add to mixing bowl
6. Mix in black beans, shredded cheddar and sour cream.
7. Mix well
8. Mix in Renee’s Desert Rub
9. Lay out a sheet of phyllo dough, and brush melted butter over dough
10. Place a second sheet of phyllo dough over previous sheet, and butter
11. Continue process until 4 layers thick, and all layers are stuck together
12. One layers are together, slice phyllo dough into thirds, (for appetizer size).
13. Spoon chicken onto one end of phyllo dough pieces.
14. Start by folding corner into triangle shape, and continue folding in same manner. Once you get get to the last fold, butter before doing last fold to ensure it holds together.
15. Place triangles on baking sheet, arranging seam-side down. Brush lightly with melted butter on top. Place in oven at 350 degrees for 10-12 minutes.

Dipping Sauce:

1. In medium mixing bowl, combine sour cream, half and half and cilantro.
2. Using an emulsifier hand blender, blend until well mixed and smooth. If it needs to be thinned, add more half and half while blending
3. Season with salt and white pepper to taste

To Serve:

1. Spoon sauce into small dipping bowl, and place onto center of serving plate
2. Garnish serving plate with fresh cilantro leaves
3. Place Chicken triangles over cilantro, on serving plate