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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	2 1/2	lbs		4263.84	0.0	157.7394	397.6938
salsa	1	cup		75.4	17.264	3.952	0.442
yellow onion	1		chopped	-	-	-	-
garlic	2 -3	cloves	minced	0.0	0.0	0.0	0.0
jalapeno	1		roasted peeled seeded minced	1.6312	0.3656	0.0512	0.0208
poblano chile	1		roasted peeled seeded minced	12.6083	0.0	2.805	0.0708
red bell pepper	1		roasted seeded chopped sweet	12.6083	0.0	2.805	0.0708
cremini mushroom	1/2		chopped	12.6083	0.0	2.805	0.0708
monterey jack cheese	1 - 1 1/2	1/2	cut	12.6083	0.0	2.805	0.0708
phyllo dough	1	package	thawed	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
guacamole				12.6083	0.0	2.805	0.0708
salsa				75.4	17.264	3.952	0.442
onion			chopped	-	-	-	-
cream			sour	-	-	-	-
lettuce			shredded	-	-	-	-
black olive			sliced	12.6083	0.0	2.805	0.0708
cheese			shredded	-	-	-	-
green chili			diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.