Ingredients
- 1 package frozen Puff pastry dough - thawed according to package directions.
- 2 boneless chicken breasts
- 1 8oz. package Grated pepper jack or cheddar cheese
- 1 onion - diced
- 1 stalk celery - diced
- 2 cloves Garlic - minced or pressed
- 1 small can diced Mild green chilies
- 1/2 cup crushed Corn tortilla chips
- 1/2 cup Chicken broth or water, if not available
- 1/2 teaspoon Ground cumin
- 1 teaspoon Chili powder
- Oil for the saute pan
- Salt and pepper to taste
- 1 Egg beaten with 1 tablespoon water
- Your favorite salsa
Instructions
- Heat about 2 tablespoons of oil in a large sauté pan over medium-high heat. Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side. Don’t fiddle with it too much, just let it cook. You want to get a nice color on the chicken.
- Remove the chicken to the cutting board to cool.
- Meanwhile, add the onions, celery and spices to the oil that remains in the pan. Add a little more oil if necessary.
- Saute until the onions are soft. Add the garlic and cook until just starting to brown.
- Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon. As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan. Add the crushed tortilla chips.
- Continue to cook until almost all of the liquid is evaporated. Taste and adjust seasoning with salt and pepper. Remove from the heat and chill completely in the refrigerator.
- When the mixture is cold, add the grated cheese and mix well.
- Dust your counter with a little flour and spread out the puff pastry. Lightly brush the pastry with the egg/water mixture. This will help seal the folded puff. Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch by 2-inch squares.
- Place one tablespoon of firmly packed filling into the center of each square. Fold corner to corner, and crimp with a fork.
- Place on a sprayed cookie sheet about one inch apart. Cover and refrigerate until party time.
- Preheat oven to 400 °F.
- Bake for 15 to 20 minutes or until golden brown.
- Serve with your favorite salsa. Makes 40 pieces.
