Crispy Chicken and Cheese Rolls
Servings 12
Ingredients
#### Chicken Filling:
- 1 pound of minced boneless skinless chicken thighs
- 1 tablespoon of olive oil
- 1 tablespoon of unsalted butter
- 2 jalapenos diced (seeds removed)
- 1 tablespoon of minced garlic
- 1 teaspoon of salt
- 1 teaspoon of coriander
- 1 teaspoon of oregano
- 1 teaspoon of chili powder
- 1 teaspoon of paprika
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of ginger powder
- 1 tablespoon of chipotle adobo paste
- 1 to 2 tablespoons of finely chopped cilantro
#### Other Ingredients:
- 1 cup of shredded mozzarella cheese or more if you like
- 1 package of puff pastry
- 1 large egg + 2 tablespoons of milk whisked together
- Sesame seeds
Instructions
#### Making the Filling:
- Heat olive oil and butter in a pan over medium heat.
- Add diced jalapenos and minced garlic to the pan. Sauté for 2 to 3 minutes.
- Mix in the minced chicken, salt, coriander, oregano, chili powder, paprika, onion powder, ginger, and black pepper.
- Cook the chicken until it’s browned (about 6 to 7 minutes).
- For extra flavor, you can add a splash of chipotle adobo paste.
- Once the chicken is cooked through, stir in the chopped cilantro and let it cool completely.
- After cooling, mix in the shredded mozzarella cheese.
#### Assembling and Baking:
- Preheat your oven to 400°F.
- Cut each puff pastry sheet into four equal pieces.
- Brush the edges of each piece with the egg wash.
- Spoon a generous amount of chicken filling onto one side of each pastry piece.
- Fold the pastry over the filling and press the edges to seal.
- Use a fork to press down and seal the edges firmly.
- Brush the tops of the rolls with egg wash, make three slits on top, and sprinkle with sesame seeds.
- Place the rolls on a baking tray lined with parchment paper.
- Bake for 20 to 25 minutes until they’re golden brown and cooked through.