These Puffy Tacos are the ultimate, tasty appetizer made using just 5 ingredients. Start to finish, they are done in just 30 minutes.
Course: Appetizer, Dinner
Cuisine: American, Mexican, Tex-Mex
Keyword: Chili, pastry, Taco
Author: Jennifer Fishkind
15ounce canchili with beans
½cupsharp cheddar cheeseshredded
¼cupdiced tomatoes and chiles (Rotel)drained
½tsp seasoned salt
17.3ounce boxpuff pastry sheets (2 sheets)
Preheat the oven to 400 degrees Fahrenheit and prepare two sheet pans by lining them with parchment paper and then setting them aside.
In a small saucepan over medium heat, combine the chili, cheese, diced tomatoes, and seasoned salt. Heat until simmering and all the cheese is melted.
Cut each puff pastry sheet into 9 squares.
Place 1 Tablespoon of the chili mixture in the center of each pastry square.
Fold the top and bottom ends of the pastry toward the center. Add a drop of water where the two sides meet and firmly pinch together. For extra hold, pierce the center of each pastry with a toothpick.
Roll each puff pastry in half diagonally and then bake in the oven for 18 minutes.
Plate and serve.
If you decide to use water to help hold the pastry together, only use a drop. Too much water will make the pastry soggy and it won’t hold together. If this happens, use a toothpick instead.
Make sure to follow the directions on your package of puff pastry. It will typically tell you to defrost your pastry at room temperature for about 40 minutes or until the point where you can unfold the pastry without it breaking but it still remains cold. This will make it easier to work and mold your pastry. If you let it sit for too long, your puff pastry will become soggy and sticky. If this happens, add a little flour to the top or put it in the refrigerator for a couple of minutes to cool down.