Cheesy Chicken Pockets

Name: Cheesy Chicken Pockets
Ingredients: 1/4 cup vegetable oil; 1/2 red onion, chopped; 1 jalapeno pepper, seeded and chopped; 2 cloves garlic, chopped; salt and ground black pepper to taste; 3 cups cooked, diced chicken breast meat; 1 cup shredded Cheddar-Monterey Jack cheese blend; 1/2 (8 ounce) package cream cheese; 1 dash hot pepper sauce; 15 sheets phyllo dough, thawed; cooking spray; 1 egg, beaten

12 ingredients

9 steps

Ingredients

1/4 cup vegetable oil
1/2 red onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
salt and ground black pepper to taste
3 cups cooked, diced chicken breast meat
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 (8 ounce) package cream cheese
1 dash hot pepper sauce
15 sheets phyllo dough, thawed
cooking spray
1 egg, beaten

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Heat vegetable oil in a large skillet over medium heat.
3

Cook and stir onion, jalapeno pepper, and garlic until tender, about 3 minutes. Season with salt and black pepper.
4

Combine chicken, Cheddar-Monterey Jack cheese, cream cheese, hot pepper sauce, and onion mixture in a large bowl.
5

Spray 5 phyllo sheets each with cooking spray. Stack these 5 phyllo sheets on top of each other and cut into 4 smaller squares.
6

Spoon chicken mixture into each of the 4 squares; fold phyllo dough over and seal the edges. Repeat with remaining phyllo dough and chicken mixture until you have 12 filled pockets.
7

Brush beaten egg on tops of filled phyllo pockets.
8

Place filled phyllo pockets on a baking sheet.
9

Bake in the preheated oven until golden brown, about 15 minutes.