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1
Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
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2
Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side.
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3
Remove the chicken to the cutting board to cool.
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4
Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
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5
Add a little more oil if necessary.
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6
Saute until the onions are soft.
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7
Add the garlic and cook until just starting to brown.
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8
Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon.
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9
As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan.
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10
Add the crushed tortilla chips.
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11
Continue to cook until almost all of the liquid is evaporated.
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12
Taste and adjust the seasoning with salt and pepper.
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13
Remove from the heat and chill completely in the refriegerator.
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14
When the mixture is cold, add the grated cheese and mix well.
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15
Dust your counter with a little flour and spread out the puff pastry.
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16
Lightly brusth the pastry with the egg/water mixture.
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17
This will help seal the folded puff.
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18
Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch x 2-inch squares.
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19
Place one tablespoon of fimly packed filling into the center of each square.
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20
Fold corner to corner, and crimp with a fork.
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21
Pat on a sprayed cookie sheet about one inch apart.
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22
Cover and refrigerate until party time.
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23
Preheat oven to 400.
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24
Bake for 15 to 20 minutes or until golden brown.
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25
Serve with your favorite salsa.
