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Mexican-Style Chicken Bites

  • 70minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package Pepperidge Farm® Puff Pastry Sheets

  2. 2 cup cooked chicken

  3. 2 cup shredded Monterey Jack cheese

  4. 1/4 cup green chiles

  5. 2 teaspoon chili powder

  6. 1/2 teaspoon garlic powder

  7. 1 egg

Instructions Jump to Ingredients ↑

  1. THAW pastry sheets at room temperature 30 min. Preheat oven to 375°F. Lightly grease 24 (2 1/2") muffin-pan cups.

  2. COMBINE chicken, cheese, chilies, chili powder and garlic powder in medium bowl.

  3. UNFOLD 1 pastry sheet on lightly floured surface. Roll into 9”x12” rectangle. Cut into 12 (3”) squares. Repeat with remaining pastry sheet.

  4. SPOON 1 tbsp. chicken mixture into center of each square. Brush edges of square with egg. Fold edges to center on top of filling and twist tightly to seal. Fan out corners. Place in muffin-pan cups. Brush with egg.

  5. BAKE for 20 min. or until golden. Makes 24.

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