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Southwest Chicken Pockets

 Southwest Chicken Pockets
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
4 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.

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Southwest Chicken Pockets (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.