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In the world of culinary delights, few things can rival the excitement and satisfaction of biting into a warm, flaky pastry filled with a savory, flavorful mixture. These Mini Southwest Chicken Taco Puffs are not only a feast for the taste buds but also a perfect appetizer or snack for any gathering. Imagine a crispy exterior giving way to a rich filling of seasoned chicken, vibrant vegetables, and gooey cheese. These taco puffs are sure to impress family and friends alike, making them a go-to recipe for parties, game days, or even a cozy night at home.

Mini Southwest Chicken Taco Puffs

Discover the joy of crafting Mini Southwest Chicken Taco Puffs, a delightful appetizer that combines crispy pastry with a flavorful filling of seasoned chicken, fresh vegetables, and gooey cheese. Perfect for parties or cozy nights at home, these tasty bites bring the bold flavors of Southwest cuisine right to your table. Follow our simple recipe to create these irresistible snacks that are sure to impress your family and friends at any gathering.
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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 (red, green, or yellow)

1 cup corn (fresh, frozen, or canned)

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup cream cheese, softened

1 package (1 sheet) of 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 olive oil over medium heat.

      - Add the chopped onion and sauté for 3-4 minutes until translucent.

        - Stir in minced garlic and cook for another minute until fragrant.

          - Add ground chicken, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, or until browned and cooked through.

            Add Vegetables and Spices:

              - Stir in the diced bell pepper and corn; cook for an additional 3-4 minutes.

                - Add chili powder, cumin, smoked paprika, salt, and pepper. Mix well and let it cook for a couple of minutes to combine flavors.

                  Combine Cheeses:

                    - Remove the skillet from heat and allow the mixture to cool slightly.

                      - Stir in the shredded cheddar cheese and softened cream cheese until 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 cut it into 3-inch squares.

                              Assemble the Taco Puffs:

                                - Place about a tablespoon of the chicken filling in the center of each puff pastry square.

                                  - Fold each square to form a triangle, pressing the edges together to seal. Use the tines of a fork to crimp the edges for an extra secure seal.

                                    Egg Wash and Bake:

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

                                        - Beat the egg and brush the tops of the puffs with the egg wash for a golden finish.

                                          - Bake for 15-20 minutes or until puffed and golden brown.

                                            Serve and Enjoy:

                                              - Remove the taco puffs from the oven and let them cool slightly.

                                                - Garnish with fresh cilantro and serve warm with optional avocado, salsa, or sour cream on the side.

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