Diana's Mexican Fila Rolls

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 2 1/2 lbs cooked and shredded beef or 2 1/2 lbs lamb or 2 1/2 lbs chicken
• 1 cup salsa, good quality
• 1 medium yellow onion, chopped well but not fine
• 2 -3 cloves garlic, minced
• 1 jalapeno, roasted peeled,seeded and minced
• 1 poblano chile, roasted peeled,seeded and minced (use 2 if on the small side)
• 1 red sweet bell peppers or 1 yellow sweet bell pepper, roasted,seeded and chopped well
• 1/2 lb cremini mushroom, chopped well
• 1 -1 1/2 lb monterey jack cheese, cut into small cubes 1/4 inch square
• 1 package thawed phyllo dough
• 1/2 cup olive oil or 1/2 cup canola oil
• guacamole
• salsa
• chopped onion
• sour cream
• shredded lettuce
• sliced black olives
• shredded cheese
• diced green chilis (that sort of thing, what ever lights your candle)

Recipe

• 1 except for the dough, oil, and condiments in a large bowl mix together well all of the ingredients.
• 2 roughly-while still in the bowl divide into 1/3's.
• 3 set aside.
• 4 divide your phyllo sheets (roughly) into thirds.
• 5 pour your oil into a bowl that you can place one hand in flat.
• 6 take one sheet and lay it out on a clean counter, end to end, not side to side.
• 7 you want it the long way going away from you.
• 8 now take another sheet and overlap it so that you have 2 and 1/2 inches on each side that's not overlaping the dough.
• 9 dip one hand in the oil, rub it with your other hand and make quick prints on the sheets.
• 10 take another two sheets and repeat first step, make more hand prints.
• 11 repeat until your first 1/3 of dough is used up.
• 12 now, take your reserved 1/3 of the meat mixture and form it into a"log" shape on the phyllo dough, 3 inches in from the closest edge and 2&1/2 to 3 inches in from sides.
• 13 now you have to roll and tuck in the sides, roll and tuck in the sides, roll and tuck in the sides.
• 14 you want the sides well tucked in so your roll dosnt explode out the ends.
• 15 place seam side down on a baking sheet and repeat with the other two batches/1/3's.
• 16 you will have 3 logs now.
• 17 rub your hands again and oil the tops and sides of your logs.
• 18 with a very sharp knife cut into, but not through to the meat, your logs in diagonial slices, around 1&1/2 inches apart-nice, thick"slices to be.
• 19 "place in a preheated 350 degree oven and bake for around 45 minutes to 1 hour, depending on how true to temp your oven is.
• 20 the tops should be well browned but not burned in any way.
• 21 let stand for 10 minutes.
• 22 to serve place a small amount of shredded lettuce on a large plate, top that with a thick slice of the fila roll, and then dress with the condiments of your choice.
• 23 serve with a side of refried beans and cold beer.
• 24 this will feed a crowd, or serve 1 log for your family and freeze the other two baked rolls for later meals.
• 25 sometimes i make"mini rolls" to serve and freeze the rest to take school or work.
• 26 easy to nuke.