- 1/4 cup vegetable oil
- 1/2 red onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, chopped
- salt and ground black pepper to taste
- 3 cups cooked, diced chicken breast meat
- 1 cup shredded Cheddar-Monterey Jack cheese blend
- 1/2 (8 ounce) package cream cheese
- 1 dash hot pepper sauce
- 15 sheets phyllo dough, thawed
- cooking spray
- 1 egg, beaten
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large skillet over medium heat.
- Cook and stir onion, jalapeno pepper, and garlic until tender, about 3 minutes. Season with salt and black pepper.
- Combine chicken, Cheddar-Monterey Jack cheese, cream cheese, hot pepper sauce, and onion mixture in a large bowl.
- Spray 5 phyllo sheets each with cooking spray. Stack these 5 phyllo sheets on top of each other and cut into 4 smaller squares.
- Spoon chicken mixture into each of the 4 squares; fold phyllo dough over and seal the edges. Repeat with remaining phyllo dough and chicken mixture until you have 12 filled pockets.
- Brush beaten egg on tops of filled phyllo pockets.
- Place filled phyllo pockets on a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.