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  1. These delicious chicken fajita pockets are so so good and fun to make this 4th of July. You can even use your fajita leftovers and turn into something different.
    All you need;
    1- 1 sheet of puff pastry
    2- Parchment paper
    3- Baking sheet
    4- 1 egg plus 1 tbsp of milk mixed together for an egg wash.
    5- 2 pound chicken breast
    * I made extra fajita and vegetables for a different day.
    6- 1 red bell pepper sliced thin I use the mandoline.
    7- 1 small sweet onion sliced thin
    8- 2 green bell pepper sliced
    9- 16 oz. Bag frozen fire roasted corn
    10- 1 lime juice
    11- 3 oz. Colby. Jack cheese
    12- 3 oz. Fontina cheese
    3 tbsp olive oil plus more for the pan
    Fajita spice mix or you can add a seasoning blend that consists of salt, black pepper, canned diced chipotle pepper , paprika, garlic powder, onion powder, oregano, coriander and cumin.
    Preparation:
    Make sure to slice the chicken thinly against the grain. It makes a difference in the tenderness of the chicken. Add the spices, lime juice, olive oil. Mix well and let it sit on the countertop for at least an hour. Sear on high temperature in batches. Season the vegetables a little and sauté also on high heat adding the corn last. Add the chicken to the vegetables and remove from the heat.
    Wait for the filling to cool completely. Thaw your puff pastry on top of parchment paper and slice in the middle lengthwise. Add the filling and make sure to remove any additional liquid, otherwise it will become soggy. Add a generous amount of fontina and Colby cheese. Cover, seal with an egg wash and a fork. Brush the top with an egg wash and slice the top for ventilation.
    Bake at 400 degrees F for 15-20 minutes. Enjoy right away!
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    #chickenfajitas #chickenempanadas
    #chickenpockets #puffpastryrecipe #easyrecipes #cheesychicken #savorypastry #savorytart #cheesy

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