Cheesy Chicken Pockets

These cheesy chicken pockets are made of phyllo dough filled with three kinds of cheese, chicken, and a dash of hot sauce. They are a perfect finger food for parties.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 244 Calories

Ingredients

• 1 egg, beaten
• ¼ cup vegetable oil
• ½ (8 ounce) package cream cheese
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• salt and ground black pepper to taste
• 1 dash hot pepper sauce
• 2 cloves garlic, chopped
• ½ red onion, chopped
• 3 cups cooked, diced chicken breast meat
• 1 jalapeno pepper, seeded and chopped
• cooking spray
• 15 sheets phyllo dough, thawed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until golden brown, about 15 minutes.

Step 3

Heat vegetable oil in a large skillet over medium heat.

Step 4

Cook and stir onion, jalapeno pepper, and garlic until tender, about 3 minutes. Season with salt and black pepper.

Step 5

Combine chicken, Cheddar-Monterey Jack cheese, cream cheese, hot pepper sauce, and onion mixture in a large bowl.

Step 6

Spray 5 phyllo sheets each with cooking spray. Stack these 5 phyllo sheets on top of each other and cut into 4 smaller squares.

Step 7

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.

Step 8

Brush beaten egg on tops of filled phyllo pockets.

Step 9

Place filled phyllo pockets on a baking sheet.