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diana s mexican fila rolls


this recipe will feed a crowd-or freeze the extra logs for later meals. a great way to use up your left over roast's and a fantastic sports day meal.


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  • Carbohydrates: 1178.6
  • Fats: 165.0
  • Dietary Fiber: 11.0
  • Minerals: 26.0
  • Proteins: 49.0
  • Vitamins: 221.0
  • Water: 9.0


  1. Except for the dough
  2. Oil
  3. And condiments in a large bowl mix together well all of the ingredients
  4. "roughly-while still in the bowl divide into 1 / 3s"
  5. Set aside
  6. Divide your phyllo sheets into thirds
  7. Pour your oil into a bowl that you can place one hand in flat
  8. Take one sheet and lay it out on a clean counter
  9. End to end
  10. Not side to side
  11. You want it the long way going away from you
  12. "now take another sheet and overlap it so that you have 2 and 1 / 2 inches on each side thats not overlaping the dough"
  13. Dip one hand in the oil
  14. Rub it with your other hand and make quick prints on the sheets
  15. Take another two sheets and repeat first step
  16. Make more hand prints
  17. Repeat until your first 1 / 3 of dough is used up
  18. Now
  19. Take your reserved 1 / 3 of the meat mixture and form it into a"log" shape on the phyllo dough
  20. 3 inches in from the closest edge and 2&1 / 2 to 3 inches in from sides
  21. Now you have to roll and tuck in the sides
  22. Roll and tuck in the sides
  23. Roll and tuck in the sides
  24. You want the sides well tucked in so your roll dosnt explode out the ends
  25. "place seam side down on a baking sheet and repeat with the other two batches / 1 / 3s"
  26. You will have 3 logs now
  27. Rub your hands again and oil the tops and sides of your logs
  28. With a very sharp knife cut into
  29. But not through to the meat
  30. Your logs in diagonial slices
  31. Around 1&1 / 2 inches apart-nice
  32. Thick"slices to be
  33. "place in a preheated 350 degree oven and bake for around 45 minutes to 1 hour
  34. Depending on how true to temp your oven is
  35. The tops should be well browned but not burned in any way
  36. Let stand for 10 minutes
  37. To serve place a small amount of shredded lettuce on a large plate
  38. Top that with a thick slice of the fila roll
  39. And then dress with the condiments of your choice
  40. Serve with a side of refried beans and cold beer
  41. This will feed a crowd
  42. Or serve 1 log for your family and freeze the other two baked rolls for later meals
  43. Som

Step 26

Total Time in Minute 85

Ingredients Count 18

cooking diana s mexican fila rolls

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Yellow onion



Poblano chile

Red sweet bell peppers

Cremini mushroom

Monterey jack cheese

Phyllo dough

Olive oil



Sour cream


Black olives


Diced green chilis

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