Flaky Chicken Taco Pockets
Ingredients:
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped white onion
1 tablespoon minced garlic
2 cups shredded cooked chicken breast
1 10-ounce can diced tomatoes with green chilies
1⁄4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cumin
1⁄4 teaspoon freshly ground black pepper
2 sheets frozen puff pastry, at room temperature
1⁄4 cup shredded cheddar cheese
Method:
1. Preheat the oven to 350°F and spray a large baking sheet with nonstick cooking spray.
2. Add the olive oil to a large skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, tomatoes, cilantro, lime juice, salt, cumin, and pepper and stir to combine. Cook, stirring, until hot, about 5 minutes, and then reduce the heat to low.
3. Unfold each sheet of puff pastry onto a clean countertop. Cut both sheets into 4 equal squares and place onto the prepared baking sheet. Place 1⁄4 cup of the chicken mixture in the center of each square, top with 1 tablespoon of cheese, and fold the corners of pastry over the filling, forming a triangle shape. With the tines of a fork, firmly press and seal the pastry edges to enclose the filling. Poke a couple of holes in the top of the pastry to allow steam to escape. Bake for 25 to 30 minutes, until the pastry is golden brown and cooked through. Remove and let cool for 5 minutes before serving.
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