Cheesy Chicken Fajita Puffs

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Ingredients:

• Puff pastry sheets

• 2-3 tbsp olive oil

• 1 lb boneless chicken, cut into small pieces

• 1 1/2 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp red chili flakes

• 1 small onion, thinly sliced

• 1/2 green bell pepper, thinly sliced

• 1/2 red bell pepper, thinly sliced

• 2 tbsp flour

• 1 cup milk

• 1 1/2 cup shredded cheese

• 1 egg yolk, beaten

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Instructions:

1. Add olive oil to a large skillet on medium-high heat. Add the diced chicken and saute for 1 minute.

2. Add all the spices and saute until the chicken is fully cooked. Add the onions and bell peppers to the skillet and saute for 1-2 minutes until the veggies are slightly softened.

3. At this point, there should be some liquid at the bottom of the pan (if there is no liquid, add 1-2 tbsp of olive oil). Add the flour to the skillet and saute everything for 2-3 minutes.

4. Slowly pour in the milk and mix everything together. Let the milk come to a boil, then lower the heat and let simmer for another 1 minutes.

5. Remove the skillet from the heat, then add the shredded cheese. Set the mixture aside until it has cooled completely - it will thicken as it cools.

6. Cut your puff pastry into squares or rectangles. Assemble the puffs by adding 1-2 tablespoons of the chicken mixture on top of one piece of puff pastry. Top the chicken with more puff pastry, then use a fork to crimp the two edges together. Its important the edges are sealed well, otherwise the mixture will seep out as it cooks.

7. Brush the top of the puffs with a beaten egg yolk. Optionally, you can also score the top of the puff pastry with a knife to create a design (make sure not to cut through the puff pastry completely).

8. Bake at 425 degrees for 10-15 minutes or until golden brown (time depends on the size of your puffs).

9. Remove from the oven and serve immediately.