Mexican Puffs

Nutrition values are AI-estimated based on ingredients.

• 3-4 cups shredded chicken
• 1-2 cups shredded Mexican cheese
• 2-3 cups cooked Mexican rice
• Handful chopped cilantro
• 1/4 to 1/2 cup enchilada sauce
• Few tablespoons taco seasoning
• 1 sheet puff pastry
• 1 egg white
• Flour, for dusting

1. 1Combine cooked, shredded chicken, shredded Mexican cheese, cooked Mexican rice, chopped cilantro, enchilada sauce, and taco seasoning in a large bowl and mix thoroughly.
2. 2Dust a puff pastry sheet with flour on a cutting board and roll it out slightly.
3. 3Cut the rolled-out pastry sheet into four equal rectangular pieces.
4. 4To assemble each puff, brush the edges of one pastry rectangle with whisked egg white.
5. 5Place a generous spoonful of the prepared chicken and rice filling on one half of the pastry rectangle.
6. 6Fold the other half of the pastry over the filling to create a pocket.
7. 7Press the edges together to seal, then use a fork to crimp the edges for a tight seal and decorative pattern.
8. 8Place the four assembled puffs on a baking sheet lined with parchment paper.
9. 9Brush the tops of the puffs with the remaining egg white.
10. 10Make small cross-shaped slits on the top of each puff with a knife to allow steam to escape.
11. 11Bake the puffs in an oven at 400°F (205°C) for 18-20 minutes.

These instructions are our analysis of the original video. Watch on YouTube →