Mini Southwest Chicken Taco Puffs -

Mini Southwest Chicken Taco Puffs

Try these Mini Southwest Chicken Taco Puffs for a fun and flavorful snack everyone will love! Perfect for parties or cozy family dinners, these bite-sized treats combine ground chicken, fresh veggies, and spices all wrapped in flaky puff pastry. With easy preparation and delicious taste, they cater to various palates, making them a versatile choice for any occasion. Serve with your favorite dips for an extra flavor boost!

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Ingredients

1 pound ground chicken

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper, diced (choose from red, green, or yellow)

1 cup corn (fresh, frozen, or canned)

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheddar cheese

1 cup cream cheese, softened

1 package (1 sheet) puff pastry, thawed

1 egg (for egg wash)

Fresh cilantro, chopped (for garnish)

Optional: avocado, salsa, or sour cream (for serving)

Instructions

Prepare the Filling:

- In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

- Add the minced garlic to the skillet and cook for an additional minute until the garlic is fragrant.

- Add the ground chicken, using a wooden spoon to break it apart. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through.

Add Vegetables and Spices:

- Stir in the diced bell pepper and corn, cooking for another 3-4 minutes until the bell pepper is tender.

- Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Mix thoroughly and let it cook for another couple of minutes to allow the spices to blend with the chicken and vegetables.

Combine Cheeses:

- Remove the skillet from heat and let the filling cool slightly. Once cooled, stir in the shredded cheddar cheese and softened cream cheese until the mixture is creamy and well combined.

Prepare Puff Pastry:

- Preheat the oven to 400°F (200°C).

- On a lightly floured surface, roll out the puff pastry sheet and use a sharp knife or pizza cutter to cut it into 3-inch squares.

Assemble the Taco Puffs:

- Place approximately 1 tablespoon of the chicken filling in the center of each puff pastry square.

- Fold each square diagonally to form a triangle and press the edges together firmly to seal. Use the tines of a fork to crimp the edges, ensuring they are securely sealed.

Egg Wash and Bake:

- Arrange the assembled taco puffs on a baking sheet lined with parchment paper.

- In a small bowl, beat the egg and brush it gently over the tops of the puffs for a beautiful golden finish.

- Bake in the preheated oven for 15-20 minutes or until the puffs are nicely puffed up and golden brown.

Serve and Enjoy:

- Once baked, remove the taco puffs from the oven and let them cool slightly on a wire rack.

- Garnish with fresh chopped cilantro and serve warm with optional sides of avocado, salsa, or sour cream for dipping.

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Makes 24 mini taco puffs.