INGREDIENTS:6 cups California Monterey Jack Cheese, grated
1 cup California Cotija cheese, grated (or California Feta, crumbled)
¼ cup green onion, minced
¼ cup fresh mint, chopped
¼ cup fresh dill, chopped
2/3 cup bread crumbs, fine, dry
3 eggs
2 tsp. salt
1 tsp. freshly ground pepper
24-30 sheets phyllo dough, thawed, separated into sheets and handled according to package instructions
3 cups butter, melted
24-48 lettuce leaves, butter or Romaine
2 quarts prepared Coban Salatasi (Turkish shepherd’s salad) DIRECTIONS:In food processor or mixer, blend together Monterey Jack, Cotija, green onion, mint, dill, bread crumbs, eggs, salt and pepper. Set aside.
Brush 1 sheet phyllo with 1 Tbsp. melted butter. Working quickly, cut sheet lengthwise into 4 strips, each about 4 inches wide. With strips placed lengthwise, place ½ oz. (1 Tbsp.) cheese filling on bottom center of each strip. One at a time, fold outside edges of each strip over filling, then roll up like a carpet around filling, thus making a small “cigar.” Repeat buttering, cutting, filling and rolling with remaining phyllo and cheese mixture. Transfer finished cigars to sheet pan and brush tops lightly with remaining melted butter.
To order: Bake 4 cigars on parchment-covered pan in 350°F oven until golden brown, about 10 minutes. Serve with 1/3 cup prepared Coban Salatasi (Turkish shepherd’s salad, made with tomatoes, cucumbers, bell peppers, onions and radishes). SERVINGS:24 servings (3-4 cheese cigars with 1/3 cup Coban Salatasi) From: PHOTO CREDIT:Photo Credit: CALIFORNIA MILK ADVISORY BOARD