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.
Delish!
Now
I just have to decide what to make next out of Picky Palate’s amazing book!
Jen
Recipe
from Picky Palate’s new Cookbook
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