Southwest Chicken Pastry Wraps

By á-47

Ingredients

• Cooking spray
• 1 Tbsp. vegetable oil
• 1 medium green pepper, chopped (about 3/4 cup)
• 1 medium red onion, sliced
• 1 Tbsp. chili powder
• 3 cups cube cooked chicken (or substitute 2 - 12/5 oz. each - cans White Chunk Chicken Breast in Water, drained)
• 1 pkg. (17.3 oz) puff pastry sheets, thawed
• 2 cups shredded Cheddar cheese (about 8 oz)
• 1 egg, beaten
• jalapeno peppers, salsa and sour cream (optional)

Preparation

Step 1

Heat oven to 375 degrees. Lightly spray 2 baking sheets with the cooking spray.

Heat the oil in a 10" skillet over medium heat. Add the green pepper, onion and chili powder and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the chicken.

Unfold 1 pastry sheet on lightly floured surface. Roll the pastry into a 12-14' rectangle. Cut into 4 (6x7") rectangles. Repeat with remaining pastry sheet, making 8 rectangles in all.

Spoon 1/2 cup chicken mixture in the center of each rectangle. Top each with 1/4 cup cheese. Brush the edges of the pastry with the beaten egg. Fold the pastry over the filling and crimp the edges to seal. Place the pastries on the prepared baking sheets. Brush the pastries with the egg.

Bake the pastries for 20 minutes or until golden brown.

Serve with jalapenos, salsa an sour cream.