1 lb. chorizo sausage, cooked and drained
1 tbsp. crushed dried red New Mexico chili, seeds included
12 oz. cream cheese, softened
3/4 c. chopped walnuts or pecans
1/2 c. finely chopped onion
18 phyllo pastry sheets
Melted butter

Combine the sausage, chili, cream cheese, walnuts and onion. Brush a baking pan with butter and layer with half the phyllo sheets, brushing butter between each sheet. Spread the cheese mixture evenly over the sheets and top with the remaining sheets - each layer individually brushed with butter. You can keep the sheets from drying out during this process by covering them with a damp towel. With a sharp knife, cut the sheets into squares, triangles, diamonds or rounds before baking. Bake in a 400 degree oven until browned, about 30 to 35 minutes. Yield: approximately 20.