¾ cup plus 2 tablespoons Bertolli Classico Olive Oil, divided
2/3 lb boneless, skinless chicken breasts
½ yellow onion, sliced
½ red pepper, sliced
½ teaspoon minced garlic
1 chipotle pepper in Adobo sauce, chopped
4 tablespoons sun-dried tomato pesto
15 oz can black beans, drained
1 ¼ cup grated Manchego cheese, divided
½ teaspoon ground cumin
12 Filo pastry sheets, 13” x 17”
Pre-heat oven to 350F.
In a medium saucepan heat 2 tablespoons Bertolli Classico Olive Oil. Cut chicken breast into thin strips and add to oil. Sauté for about 5 minutes or until strips are cooked through. Add sliced onions and red peppers to pan and cook for a further 4 minutes until soft. Add minced garlic, chipotle pepper and pesto and mix well. Set aside.
In a small bowl mix beans with cumin and 1 cup Manchego cheese. Set aside until ready to assemble dish.
Grease the bottom and sides of a 9 ½ ‘‘ x 6 ‘‘ baking dish. Cut pastry sheets in half. Lay one half sheet inside dish. Pastry should cover bottom and sides of dish. Using a pastry brush dab Bertolli Classico Olive Oil evenly and lightly over pastry sheet. Cover with remaining half sheet. Repeat layering and dabbing process with 3 more full sheets (you will now have a stack of 8 half sheets in baking dish). Spoon bean mixture evenly over final layer. Top with a half sheet of pastry and repeat the layering and dabbing procedure, using up 4 more sheets. Spoon chicken mixture on top of top pastry sheet. Press down gently then top with a half sheet of pastry. Repeat layering process until final 4 pastry sheets have been used up. Sprinkle remaining cheese on top of pastry and cook in oven for approx. 25 minutes or until pastry is a rich golden color. Serve with sour cream and avocado.