Brunch, Crockpot, Fun food, Garden delights, Holiday stuff, pork, Potluck dish, side dish, Snack stuff, Wild game
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Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before. 

  • 1. 5 pounds ground pork
  • 1 can chipotle peppers
  • 1 package frozen spinach
  • 1 teaspoon salt
  • 1 package filo dough
  • Butter,  pastry brush
  • Small crockpot
  • Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought)

To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the refrigerator over night helped drain the water out. You will still need to squeeze the spinach in some paper towels or dish cloth to remove excess water before assembly. The pork I quickly browned that morning, grease and all I placed in the crockpot with the can of chipotle peppers and salt. Mix well and cook low for the day. This way all the flavors are blending together. Put filo dough in refrigerator the night before as well. 

To assemble drain water out of spinach. Break apart with a fork or your fingers so it is loose and easy to grab. The colander you used earlier for the spinach you can rinse and use now for the pork. You’ll need another bowl to rest the colander on. Using a  fork squish the peppers that are whole in the crockpot, if there are a few pieces that’s okay, no large ones though. Then with a slotted spoon scoop out pork mixture into colander and drain. You might need a back of a spoon to press on the meat to drain. Prepare filo dough according to package. Oven temp, care of dough, etc. You will need melted butter and a pastry brush. I used five sheets per assembly, buttering each in between. Cut into fourths or sixth, block shape. Scoop a spoonful of meat out (about 1  tablespoon) and place on dough then a good pinch ( 2 teaspoons in size) of spinach. Roll up tight by folding the ends and making it look like a burrito or egg roll. Place on cookie sheet. Brush outsides with butter.  Continue doing this until all meat is used, or you run out of something else. Bake according to package directions, until golden brown. 

These were good without sauce or with. 

As always we hope you enjoy. 

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