I have a bone to pick. And I’ll just warn you…it has absolutely nothing to do with these here fajita pockets. So basically…I just need to vent. Please let me!
About a week ago, I was doing my once per minute social media newsfeed check and I noticed that Kristin Cavallari instagramed the following message: “Up and at em!”
This drives me bonkers. All my life I’ve been saying ‘Up in atom’. I understand that my version makes no sense whatsoever. But…seriously!? Who knew it was ‘up and at em’! I sure didn’t. I can not believe that she got it right while I’ve been wrong for 20 odd years. Somebody must manage her instagram account.
Thankfully I’ve only used my phrase”Up in atom’ maybe 3 times in my entire life so I’m not too embarrassed. :-/
Ok that felt really good. That’s been eating away at me for 6 days now.
On to these fajita pockets. Afterall, I know that’s why you’re here! These pockets were Cliff’s idea and I’ve got to hand it to him…they were brilliant. Every time we use puff pastry in a recipe we end up with a winner. There is very little work involved and each time they bake so beautifully–flaky and golden.
Now that we’ve realized what we’re good at here at LLP…filling puff pastry…you might see lots more in your future.
How to Make Fajita Pockets
- Chop up the onions and peppers.
- Use a cast iron skillet to cook the veggies with olive oil and cayenne pepper.
- Lay chicken and veggies on puff pastry.
- Sprinkle with che-wow-wa cheese.
- Brush with egg wash, then sprinkle a little more cheese on top.
- Cook until golden brown and crusty.
Serve plain or with salsa!
Fajita Pockets
Ingredients
- 2 sheets puff pastry, thawed
- 1 cup cooked chicken, shredded
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 1/4 onion sliced
- 2 tbsp olive oil
- 1/2 tsp cayenne pepper
- 1/2 cup shredded cheese (we used chihuahua)
- 1 egg, whisked
- salsa, for dipping (optional)
Instructions
- Preheat the oven to 400 degress F.
- In a large cast iron skillet over medium-high heat, heat olive oil then add the onions and peppers. Toss with cayenne pepper (to taste) and cook until veggies have softened and lightly charred, 8-10 minutes.
- While the veggies cook, open up and lay 2 puff pastry sheets flat on a parchment-lined baking sheet; cut each sheet into thirds, along the folds.
- Add 2 tablespoons of chicken to one half of each puff pastry sheet. Once the veggies are cooked, spoon on top of the chicken. Sprinkle shredded cheese on top.
- Fold over the other half and seal the edges by pressing them together either with a fork or your finger. Brush the tops of the puff pastry with egg wash. Finally, sprinkle the tops with more cheese.
- Bake for 20-25 minutes, until golden brown. If they start to get too dark, cover with foil.
- Serve immediately, with salsa on the side.