Recipe by yooper
I grabbed this one from an e-mailed newsletter from the That's My Home! website. I will definately be making these for my Oscar Party. This looks like it should be done early in the day, so plan accordingly.
Top Review by Ms B.
I prepared these as part of the snack feast for our Super Bowl party. Using only a tablespoon of filling per puff of pastry, I had a great deal of filling left over. However, I think that it will be a head-start on enchiladas for dinner tomorrow. I omitted the celery and upped the cumin and chili powder in the filling and used a spicy pepper jack cheese to up the flavor. I had some difficulty with sealing the puffs prior to baking, but everything resolved itself in the oven. The dough cooked together and puffed beautifully. I served these with my homemade canned salsa from my summer tomatoes. The plate was empty at the end of the evening.
- 1 package frozen puff pastry
- 2 boneless chicken breasts
- 1 (8 ounce) packagegrated monterey jack pepper cheese or 1 (8 ounce) package cheddar cheese
- 1 onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 (4 ounce) candiced mild green chilies
- 1⁄2 cup crushed corn tortilla chips
- 1⁄2 cup chicken broth
- 1⁄2 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper
- 1 egg, beaten with
- 1 tablespoon water
- your favorite salsa
- Heat about 2 tablespoons of oil in a large saute 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.
- 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 the seasoning with salt and pepper.
- Remove from the heat and chill completely in the refriegerator.
- 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 brusth 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 x 2-inch squares.
- Place one tablespoon of fimly packed filling into the center of each square.
- Fold corner to corner, and crimp with a fork.
- Pat on a sprayed cookie sheet about one inch apart.
- Cover and refrigerate until party time.
- Preheat oven to 400.
- Bake for 15 to 20 minutes or until golden brown.
- Serve with your favorite salsa.