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Southwest Chicken Pockets Recipe
Southwest Chicken Pockets Recipe photo by Taste of Home
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Southwest Chicken Pockets Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings

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 large egg, beaten
  • 1/2 cup sour cream

Nutritional 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.

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 chilies.
  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 baking sheet and brush with remaining egg. Bake at 400° for 18-22 minutes or until golden brown.
  4. Meanwhile, in a small bowl, combine sour cream and remaining chilies. Serve with pockets. Yield: 4 servings.
Originally published as Southwest Chicken Pockets in Simple & Delicious February/March 2012, p18

Sweet White Wine

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


Reviews for Southwest Chicken Pockets

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
scrapo User ID: 2908723 196608
Reviewed Jan. 20, 2013

"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! :)"

MY REVIEW
lauramarielawson User ID: 5246360 126202
Reviewed Mar. 10, 2012

"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."

MY REVIEW
monjean User ID: 5208108 187581
Reviewed Mar. 1, 2012

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

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