Name: Chicken Taco Pockets
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 tablespoons vegetable oil; 1/2 onion, minced; 2 cloves garlic, minced; 1 chipotle pepper in adobo sauce, minced; 1 teaspoons cumin; 1 red pepper flake packet (1/4 teaspoon); 1 teaspoon oregano; 1/4 cup chicken stock; 1 cup cooked chicken; 1/2 cup leftover cooked vegetables; 1/4 cup frozen corn, thawed; 1 lime, juiced; 2 tablespoons minced cilantro leaves; Salt and pepper; 1 sheet puff pastry, thawed; 1/2 cup shredded cheddar cheese; 1 egg, beaten; 1/2 cup sour cream; 1/2 cup pico de gallo

Heat a large skillet over medium heat. Add the vegetable oil, onion and garlic and sauté for 3 minutes. Stir in the chipotle pepper, cumin, red pepper flakes and oregano and cook for an additional 3 minutes while stirring. Add the chicken stock to deglaze the pan and scrape any bits off the bottom with a wooden spoon.

Shred the leftover chicken with two forks and add it to the pan. Stir in the cooked vegetables and corn. Simmer until most of the liquid is absorbed. Stir in the lime juice and cilantro. Season with salt and pepper, then set aside to cool.

Sprinkle flour on a clean work surface and unroll the puff pastry sheet. Cut into 4 equal-sized squares.

Scoop a quarter of the chicken filling into the center of one square and top with 2 tablespoons cheddar cheese. Repeat with remaining ingredients.

Brush the outside edges of the puff pastry with egg wash and fold it over in a triangle shape. Press lightly to seal the edges and cut a slit in the center. Brush the top with egg wash.

Bake on a parchment lined sheet tray for 20-25 minutes until pastry is crisp and golden brown. Top with a dollop of sour cream and pico de gallo.

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