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Southwest Chicken Pockets Recipe

Southwest Chicken Pockets Recipe photo by Taste of Home

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Black beans, convenient chicken strips and chilies star in a feisty new role in these loaded pockets. Eat ’em out of hand (or with a fork if you feel civilized)! Serve a little salsa on the side for an extra burst of flavor. —Simple & Delicious Test Kitchen

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Southwest Chicken Pockets Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4 Servings

15 20 35

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 chilies, divided
1 sheet frozen puff pastry, thawed
1/4 cup shredded cheddar cheese
1 egg, beaten
1/2 cup sour cream

Directions

In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chilies.
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.
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° for 18-22 minutes or until golden brown.
Meanwhile, in a small bowl, combine sour cream and remaining chilies. Serve with pockets. Yield: 4 servings.

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

Originally published as Southwest Chicken Pockets in Simple & Delicious February/March 2012, p18

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Southwest Chicken Pockets

Southwest Chicken Pockets

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Reviewed on Jan. 20, 2013 by scrapo

It does make a lot of filling as other reviewers said. But the filling is great with tortilla chips! I used some leftover smoked turkey instead of chicken. Also added some cumin. Sprinkled some cheese on each pocket after brushing with egg. Yumm-o! :)

Reviewed on Mar. 10, 2012 by lauramarielawson

Very good, and very easy. Agree with the previous review that this does make a lot of filling; I made twice the number of pockets the recipe calls for and still had filling left over. I used salsa instead of the tomato and it worked well.

Reviewed on Mar. 01, 2012 by monjean

Makes too much filling. You could double the number of pockets you make, or use the filling for nachos later.