- Servings: 6 or more
|Olive Oil Cooking Spray|
|Black Pepper, cumin, and cayenne pepper|
|12||Fresh Asparagus Spears|
|12||Thin Slices Deli Ham|
|2||(1 Ounce Each) Individually Wrapped String Cheese, each cut into 4 strips|
|6 slices||Pepper Jack Cheese, each cut into 4 strips|
|½ lb||Ground Chorizo, cooked and drained|
|12||Sheets Fillo Dough, 9"x14", thawed|
|2 Tbsp||Unsalted Butter, melted|
|Salt & Pepper, to taste|
|Salsa or Dipping Sauce|
Preheat oven to 350 degrees. Coat a cookie sheet with olive oil cooking spray. Mix the black pepper, cumin and cayenne and place the asparagus spears with this mixture on the greased cookie sheet and roll around until they are coated. On a flat surface, lay out a slice of ham, add a strip of string cheese and 2 strips of Pepper Jack, and some cooked chorizo. Place one stalk of the seasoned asparagus on top; roll into a tight bundle and set aside on another baking sheet while you prepare the other bundles in the same manner. Place a sheet of fillo dough on a flat surface, keeping other sheets covered to prevent drying out. Spray fillo sheet lightly with olive oil spray and fold in half. Spray lightly again and place 1 bundled asparagus spear in the center of the short edge at the end of the fillo dough. Roll until the end of the fillo strip is reached. (Depending on the length of the asparagus, it may be exposed on each side of the dough after rolling.) Lightly butter the seam and place seam side down onto a baking sheet at least 1" apart. Repeat this process until all asparagus bundles have been completed. Spray with olive oil and sprinkle with salt and pepper. Bake for 25 minutes or until golden brown. Serve whole or sliced in half, with salsa or dipping sauce.
A new product by Kraft - Philadelphia Cooking Creme "Santa Fe Blend" tastes wonderful as a dip for this.