Cheesy Chicken Pockets

Ingredients

• Servings: 12
• 1/4 cup vegetable oil
• 1/2 red onion, chopped
• 1 jalapeã±o pepper, seeded and chopped
• 2 cloves garlic, chopped
• salt and ground black pepper to taste
• 3 cups cooked, diced chicken breast meat
• 1 cup shredded cheddar-monterey jack cheese blend
• 1/2 (8 ounce) package cream cheese
• 1 dash hot pepper sauce
• 15 sheets phyllo dough, thawed
• cooking spray
• 1 egg, beaten

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat vegetable oil in a large skillet over medium heat.
• cook and stir onion, jalapeno pepper, and garlic until tender, about 3 minutes. season with salt and black pepper.
• combine chicken, cheddar-monterey jack cheese, cream cheese, hot pepper sauce, and onion mixture in a large bowl.
• spray 5 phyllo sheets each with cooking spray. stack these 5 phyllo sheets on top of each other and cut into 4 smaller squares.
• spoon chicken mixture into each of the 4 squares; fold phyllo dough over and seal the edges. repeat with remaining phyllo dough and chicken mixture until you have 12 filled pockets.
• brush beaten egg on tops of filled phyllo pockets.
• place filled phyllo pockets on a baking sheet.
• bake in the preheated oven until golden brown, about 15 minutes.