Southwest Chicken Pockets |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Black beans, convenient chicken strips and chilies star in a feisty new role in these loaded pockets. Eat âem out of hand (or with a fork if you feel civilized)! Serve a little salsa on the side for an extra burst of flavor. âSimple & Delicious Test Kitchen Ingredients:
1 medium onion, chopped |
2 teaspoons olive oil |
1 package (9 ounces) ready-to-serve roasted chicken breast strips |
1 can (15 ounces) black beans, rinsed and drained |
1 medium tomato, seeded and chopped |
1 can (4 ounces) chopped green chilies, divided |
1 sheet frozen puff pastry, thawed |
1/4 cup shredded cheddar cheese |
1 egg, beaten |
1/2 cup sour cream |
Directions:
1. In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chilies.
2. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. Spoon chicken mixture into the center of each square; sprinkle with cheese.
3. Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased baking sheet and brush with remaining egg. Bake at 400° for 18-22 minutes or until golden brown.
4. Meanwhile, in a small bowl, combine sour cream and remaining chilies. Serve with pockets. Yield: 4 servings.
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