Just before Christmas I bought myself a little gift, this amazing cookbook by Picky Palate.
I have so many recipes bookmarked. They are all easy family friendly meals, perfect for my house!
I already made these Crispy Buttermilk Baked Chicken Strips, and I decided these Flaky Chicken Taco Pockets were next up.
They are super easy and very tasty, a nice change for your Taco Tuesday night!
What you need,
1 tbsp. extra virgin olive oil
½ cup white onion, finely diced
1 tbsp. minced garlic (about 3 cloves)
2 cups cooked shredded chicken (I used a rotisserie chicken from the grocery store)
1 (10 oz.) can Rotel, or any diced tomatoes with green chilies
¼ cup chopped fresh parsley or cilantro if you are into it
1 tbsp. fresh lime juice
½ tsp. ground cumin
Salt and Pepper
2 sheets puff pastry
¼ cup shredded cheddar cheese
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat or parchment paper and set aside.
Heat the oil in a large nonstick skillet over medium high heat.
Cook the onion until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 more minute.
Add in the shredded chicken, Rotel, parsley, lime juice, cumin and salt and pepper to taste.
Cook stirring frequently until warmed through, about 5 minutes.
Unfold the puff pastry on a floured surface. Cut each sheet into 4 squares.
Place ¼ cup of the chicken mixture on each piece of pastry. Top with about 1 tablespoon of the grated cheese.
Fold the pastry over to make a triangle and press the edges with a fork to seal. Cut 2 little slits in the top of each triangle to allow steam to escape.
Place the filled pockets on the prepared baking sheet.
Bake for 30 minutes until golden brown and puffed.
Let them cool for 5 minutes before serving, so you don’t burn your face off.
Serve with your favourite salsa, sour cream and some nacho chips.
These little pockets were amazing! So crispy and puffy, I loved them.
You could make them a little smaller and they would make a great appetizer for a party.
Now I just have to decide what to make next out of Picky Palate’s amazing book!
Recipe from Picky Palate’s new Cookbook