- 1 pound shredded or chopped cooked chicken - I used rotisserie chicken
- ½ cup finely diced sweet yellow onion
- ½ cup chopped red pepper
- ½ cup diced roasted green chiles
- 1 ounce taco seasoning
- 1 can (14.5 oz.) fire-roasted diced tomatoes, do not drain
- 17.3 ounces puff pastry
- 1 ¼ cup shredded cheese - I used a Mexican blend
Preheat the oven to 375°F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
In a large bowl, combine the chicken, onion, pepper, chiles, taco seasoning and undrained canned tomatoes; stir well to combine. Add half of the shredded cheese and stir again. Set the mixture aside or put in a sealable container and chill up to 3 days before finishing preparation.
Using a rolling pin, roll the puff pastry carefully to seal any seams and create a large square. Using a pizza cutter, slice the puff pastry lengthwise down the center of the pastry. This will give you two sections. Slice each of the two sections in half. This will give four large squares per package.
Spoon the chicken mixture diagonally down the center of each square. Sprinkle 1-2 tablespoons of the shredded cheese on top of the filling. Wet the tips of your fingers with water and dab onto 2 opposing corners of the squares. Fold them over, making sure to use your damp fingertips to “glue” the pastry so it will stay in place while baking.
Bake the tacos for 20 to 22 minutes, or until golden brown. Allow the puffy tacos to cool before serving. If desired, sprinkle the tacos with chopped or torn cilantro when serving.
- Yields: 4 servings
- Preparation Time: 45 minutes