BBQ Chicken Pockets with Creamy Cilantro Dip
These BBQ Chicken Pockets with Creamy Cilantro Dip are perfect for summer entertaining!
Servings: 18 servings
Calories: 262kcal
Ingredients
For the BBQ Chicken Pockets
- 3½ cups Farm Rich Smokehouse Pulled Chicken BBQ
- ½ cup sharp cheddar cheese shredded
- ½ cup Monterrey Jack cheese shredded
- ¼ cup green onions chopped
- 1 17-oz. package frozen puff pastry, thawed
- 1 large egg
For the Cilantro Dipping Sauce
- ¾ cup sour cream
- ¼ cup mayonnaise
- 2 Tbsp lime juice
- 1 cup fresh cilantro finely chopped
- 1 tsp garlic minced
- ½ tsp salt
- ½ tsp smoked paprika
Instructions
For the BBQ Chicken Pockets
- Using a medium bowl, add pulled chicken, cheddar cheese, Monterrey Jack cheese and green onions; stir until well combined. Set bowl aside.
- In a small dish, whisk together egg with 1 Tbsp of water; set aside.
- Working on a lightly-floured countertop or cutting board, unfold one sheet of thawed puff pastry. Roll pastry into a 12” square. Cut into (9) 4” squares. Repeat with remaining sheet of puff pastry. (Note: This will create a total of 18 squares.)
- Place 1½-2 Tbsp of BBQ chicken mixture into middle of each square. Lightly brush edges of square with the egg mixture. Fold each pastry into a triangle, using a fork to crimp the edges.
- Place filled pockets on a parchment-lined baking sheet. Brush top of pockets with any remaining egg wash.
- Bake at 400°F for 20-22 minutes, or until golden brown.
- Serve warm with Cilantro Dipping Sauce.
For the Cilantro Dipping Sauce
- Using a food processor or mini-chopper, add all dip ingredients; process until smooth. (Note: Dip will taste better if allowed to rest for 30 minutes before serving.)
Nutrition
Calories: 262kcal | Carbohydrates: 13g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 220mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
