Sonora Chicken Strudel
Bring bold Southwestern flavors to your table with this irresistible Sonora Chicken Strudel—a savory twist on a classic pastry dish that's perfect for dinner or entertaining. This flaky puff pastry is filled with a zesty mix of tender chicken, roasted green chilies, black beans, sweet corn, and a blend of creamy Monterey Jack and cream cheese, all seasoned with cumin and chili powder for a flavorful kick. The golden, crispy crust encases the rich and hearty filling, creating a sumptuous bite that’s both comforting and packed with vibrant spice. Serve this stunning strudel as a main dish or slice it into smaller portions for an appetizer that’s sure to impress. Ready in just an hour, this recipe is an easy yet elegant way to elevate your meal with Southwestern flair.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 1 medium, diced red bell pepper
- 2 pieces green chili (roasted, peeled, and diced)
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans (drained and rinsed)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup monterey jack cheese (shredded)
- 4 ounces cream cheese
- 1 package (2 sheets) puff pastry sheets
- 1 piece egg yolk
- 1 teaspoon water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add diced onion and red bell pepper, and sauté until softened, about 4-5 minutes.
Cut the chicken breasts into small cubes. Add them to the skillet and cook until no longer pink, about 6 minutes.
Add the diced green chilies, corn kernels, black beans, cumin, chili powder, salt, and black pepper to the skillet. Stir and cook for another 2-3 minutes until fully combined and heated through. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed chicken and vegetable mixture with shredded Monterey Jack cheese and cream cheese. Stir until the cheese is evenly distributed and slightly melted from the heat of the mixture.
Roll out one puff pastry sheet onto a lightly floured surface. Use a rolling pin to slightly expand the sheet, if needed, for a thinner crust.
Spoon half of the chicken mixture lengthwise down the center of the puff pastry sheet, leaving about 1 inch of space on all sides. Fold the sides of the pastry up and over to cover the filling, pinching and sealing the edges to form a strudel.
Repeat with the second puff pastry sheet and the remaining chicken mixture.
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the top of each strudel with the egg wash.
Transfer the strudels to the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.
Remove the strudels from the oven and allow them to cool for 5 minutes before slicing. Serve warm and enjoy your Sonora Chicken Strudel!
Nutrition Facts
Calories |
4418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.5 g | 375% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 4562 mg | 198% | |
| Total Carbohydrate | 377.2 g | 137% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 37.4 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1158 mg | 89% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2433 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
