Cheesy Chicken Pockets

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup vegetable oil
• 1/2 red onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic, chopped
• salt and ground black pepper to taste
• 3 cups cooked, diced chicken breast meat
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 1/2 (8 ounce) package cream cheese
• 1 dash hot pepper sauce
• 15 sheets phyllo dough, thawed
• cooking spray
• 1 egg, beaten

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a skillet over medium heat. Add the red onion, jalapeño and garlic and cook 4 minutes until softened.

2. Stir in the diced cooked chicken, salt, black pepper and hot pepper sauce. Cook 2 minutes until the chicken is heated through, then remove from heat.

3. Add the cream cheese and shredded Cheddar-Monterey Jack blend to the hot filling and stir until melted and smooth. Let cool 5 minutes.

4. Preheat the oven to 375°F (190°C). Lightly coat a baking sheet with cooking spray.

5. Keep the phyllo sheets covered with a damp towel. Lay one sheet on a work surface, brush lightly with a little beaten egg, and top with a second sheet.

6. Spoon about 2 tablespoons of filling near one short end of the phyllo stack, fold in the sides and roll up tightly into a pocket. Place seam side down on the baking sheet.

7. Repeat with the remaining phyllo and filling, brushing each pocket with the beaten egg and spacing them apart on the sheet.

8. Bake 12 to 15 minutes until golden brown and crisp. Let rest 3 minutes before serving.