Southwest Chicken Pockets

Name: Southwest Chicken Pockets
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 chiles, divided; 1 sheet frozen puff pastry, thawed; 1/4 cup shredded cheddar cheese; 1 large egg, beaten; 1/2 cup sour cream

10 ingredients

5 steps

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 chiles, divided
1 sheet frozen puff pastry, thawed
1/4 cup shredded cheddar cheese
1 large 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 chiles.
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
4

and brush with remaining egg. Bake at 400° until golden brown, 18-22 minutes.
5

Meanwhile, in a small bowl, combine sour cream and remaining chiles. Serve with pockets.