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Mexican-Style Chicken Bites

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Bite-sized bundles of puff pastry are filled with a zesty combination of seasoned chicken, Monterey Jack cheese and green chilies to make this sumptuous appetizer.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Serves: 24
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Recipe

Ingredients

  • 2 cups shredded cooked chicken

  • 2 cups shredded Monterey Jack cheese (about 8 ounces)

  • 1/4 cup chopped canned green chiles, drained

  • 2 tsp. chili powder

  • 1/2 tsp. garlic powder

  • 2 tbsp. all purpose flour

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions

  • 1 egg, beaten

Directions

  1. Heat the oven to 375°F. Lightly grease 24 (2 1/2-inch) muffin-pan cups.

  2. Stir the chicken, cheese, chiles, chili powder and garlic powder in a medium bowl.

  3. Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry into a 9 x 12-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 squares in all.

  4. Spoon about 1 tablespoon chicken mixture onto center of each square. Brush the edges of the square with the egg. Fold the edges to the center on top of the filling and twist tightly to seal, fanning out the corners. Place the pastries into the prepared muffin-pan cups and brush them with the egg.

  5. Bake the pastries for 20 minutes or they're until golden brown.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

  • VIEW:
  • Grilling is a great way to retain the chicken juices.

On Social Media, Use #Puffpastry

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Submitted by:
Julie K.
Date: 4/13/2011

5 star rating

"Easy to make and great taste! I will definitely make these again."

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