Recipe: Chorizo Strudel (using phyllo)

CHORIZO STRUDEL

1 lb. chorizo sausage, cooked and drained
12 oz. cream cheese, softened
3/4 cup chopped walnuts or pecans
1/2 cup finely chopped onion
1 tbsp. crushed dried red New Mexico chili, seeds included
Melted butter
18 phyllo pastry sheets

Preheat oven to 400 degrees F.

Combine the sausage, cream cheese, walnuts, onion, and chili; set aside.

Brush a baking pan with butter and layer with half the phyllo sheets, brushing butter between each sheet. Spread the cheese mixture evenly over the sheets and top with the remaining sheets - each layer individually brushed with butter. You can keep the sheets from drying out during this process by covering them with a damp towel.

With a sharp knife, cut the sheets into squares, triangles, diamonds or rounds before baking.

Bake in a 400 degree oven until browned, about 30 to 35 minutes.

Makes approximately 20 servings