Cheesy Chicken Pockets

MNcooker

"This is a mixture of cheese, chicken, and a bit of spice in a phyllo pastry. They are a great finger food, and give a nice flavorful taste."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 244 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat vegetable oil in a large skillet over medium heat.
  3. Cook and stir onion, jalapeno pepper, and garlic until tender, about 3 minutes. Season with salt and black pepper.
  4. Combine chicken, Cheddar-Monterey Jack cheese, cream cheese, hot pepper sauce, and onion mixture in a large bowl.
  5. Spray 5 phyllo sheets each with cooking spray. Stack these 5 phyllo sheets on top of each other and cut into 4 smaller squares.
  6. 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.
  7. Brush beaten egg on tops of filled phyllo pockets.
  8. Place filled phyllo pockets on a baking sheet.
  9. Bake in the preheated oven until golden brown, about 15 minutes.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

We didn't have any cream cheese on hand and only cheddar was available. But they look and smell delicious as well as being tasty. I was sure to check the filling taste before filling them to ma...

when life gives you lemons and you make lemon aid is exactly how I felt about this recipe. I have never used phyllo sheets before so to me the instructions were not clear at all. How much mixtur...

I altered it slightly, because I'm not a fan of peppers, but it was still pretty darn good. Definitely keep a small bowl of water nearby as you're filling the pockets, to seal the edges. (Sent m...

Other stories that may interest you