Ingredients
1 medium onion, chopped2 teaspoons olive oil1 package (9 ounces) ready-to-serve roasted chicken breast strips1 can (15 ounces) black beans, rinsed and drained1 medium tomato, seeded and chopped1 can (4 ounces) chopped green chiles, divided1 sheet frozen puff pastry, thawed1/4 cup shredded cheddar cheese1 large egg, beaten1/2 cup sour cream
Preparation
In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chiles.
On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into 4 squares. Spoon chicken mixture into the center of each square; sprinkle with cheese.
Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased baking sheet and brush with remaining egg. Bake at 400° until golden brown, 18-22 minutes.
Meanwhile, in a small bowl, combine sour cream and remaining chiles. Serve with pockets.
