A simple, satisfying appetizer for hosting a dinner party.
Seasonings: salt, pepper, paprika, taco seasoning
Green bell pepper, chopped
Black beans, canned
Shredded mexican cheese
Puff pastry dough
- Preheat oven 400F. Roll out puff pastry dough onto flat surface dusted with flour. Use pizza cutter to cut small squares that will fit into a regular sized cupcake baking tray. Lay each square into the greased tray, and bake for 10-15min until puff pastry shells are golden brown. Set aside.
- While shells are baking, cook the chicken in a nonstick pan. Melt butter, add the ground chicken (substitute shredded chicken breast) and sauté until cooked through. Add seasonings to taste, and then add chopped onion, scallion, green bell pepper. Add tomato paste, black beans and some water. Cook for 5-10 min. In the end I add sour cream and taco sauce into this mixture.
- Once chicken and pastry shells have cooled, fill each shell with one spoonful of chicken mixture. I then like to warm it up in the oven for few minutes before serving, and then do the next step.
- Top with one dollop sour cream, guacamole and top with scallions and shredded cheese. Serve immediately.