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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
16 ounce(s) black bean and corn salsa |
1/2 cup(s) frozen corn thawed |
2 jalapeno peppers seeded and minced |
3 tablespoon(s) minced fresh cilantro, divided |
2 teaspoon(s) lime juice |
9 ounce(s) ready-to-use southwestern chicken strips chopped |
2 package(s) (14.1 oz each) refrigerated pie pastry |
4 ounce(s) quesadilla cheese shredded |
1 egg lightly beaten |
Directions:
1. In a large bowl, combine the salsa, corn, jalapeño, 2 Tbsp cilantro, and lime juice. In another bowl, combine the chicken, remaining cilantro, and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.
2. Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-inch round cookie cutter placed halfway on edge of pastry, cut 4-in x 3-in football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.
3. Transfer half of the cutouts to greased baking sheets. Place 1 Tbsp chicken mixture in the center of each; top each with 1-1/2 tsp cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.
4. Bake at 450 degrees for 8-12 minutes or until golden brown.serve warm with reserved salsa mixture. Refrigerate any leftovers.
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