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Chicken Queso Pockets

August 6, 2018

Who doesn’t like a flaky crust filled with savory chicken and cheesy yumminess? This is especially great if you need to pack a picnic meal for lunch or dinner, because you won’t need any silverware. They are great warm and equally delicious at room temperature. You could shape them in smaller pieces if you wanted more of a snack-size than a meal-size.

You will need:

  • 2 T olive oil
  • 1/2 lb chicken breast
  • 1 t cumin
  • 1 t chili powder
  • 1/2 t pepper
  • 1/4 t salt
  • 4 oz reduced fat cream cheese, room temperature
  • 1 can (4.5 oz) diced green chiles
  • 1 small bunch scallions, chopped
  • 1/2 c shredded cheddar cheese
  • 1 package refrigerated pie crust, both circles of dough (if you want extra lusciousness, try it with two sheets of puff pastry)

Then you will…

  1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large nonstick skillet, heat the olive oil over medium high heat.
  3. Saute the chicken, sprinkled with the cumin and pepper and salt, until cooked through to 165 degrees (about 4-5 minutes per side).
  4. Remove from the pan and shred.
  5. In a large mixing bowl, combine the cream cheese with the chiles, scallions, and cheese.
  6. Mix in the shredded chicken.
  7. Cut both pie crusts into 8ths.
  8. Place 1/4th of the filling onto eight of the dough pieces.
  9. Top with the remaining eight dough pieces after stretching them slightly.
  10. Use a fork to seal around the edges.
  11. Transfer to the prepared baking sheet.
  12. Optional: gently sprinkle the tops with a little salt and pepper.
  13. Bake 15-18 minutes, until the dough is cooked through and golden.
  14. Allow to cool 5-10 minutes before serving (the wait is tough, but they will hold up better and be tastier).

20180716 Queso Pockets 02

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