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Southwest Chicken Pockets

Total Time

Prep: 15 min. Bake: 20 min.

Makes

4 servings

Black beans, convenient chicken strips and chiles star in a feisty new role in these loaded pockets. Eat them out of hand (or with a fork if you feel civilized)! Serve a little salsa on the side for an extra burst of flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Southwest Chicken Pockets Recipe photo by Taste of Home
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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 4 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 baking sheet and brush with remaining egg. Bake at 400° until golden brown, 18-22 minutes.
  4. Meanwhile, in a small bowl, combine sour cream and remaining chiles. Serve with pockets.

Nutrition Facts

1 pocket with 2 tablespoon sauce: 600 calories, 28g fat (9g saturated fat), 88mg cholesterol, 880mg sodium, 58g carbohydrate (5g sugars, 10g fiber), 28g protein.

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