Average Rating: 5TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 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 chiles, divided
- 1 sheet frozen puff pastry, thawed
- 1/4 cup shredded cheddar cheese
- 1 large egg, beaten
- 1/2 cup sour cream
Instructions
- 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 400آ° 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.