Let’s put a fun spin on ground chicken tacos with puff pastry! Perfect for apps during game day, easy weeknight dinner, or anytime (really).
Since football season is finally here, we’ve been playing around with some hearty appetizers to feed our friends during our get togethers. These are pretty much “build-your-own” which makes for an interactive experience where everyone gets exactly what they want. Other party apps we like include my Crispy Cordon Blue Chicken Bites, these Kimchi Burger Sliders with Gochujang Chili Mayo, and this Hatch Chile Mexican Street Corn Dip!
WATCH OUR INSTA VIDEO!
INGREDIENTS FOR THIS RECIPE:
The only thing I didn’t already have on hand for this recipe was the puff pastry. Taco night has pretty much been a weekly occurrence ever since I was a kid, so everything else is always in my pantry / fridge. My next door neighbor’s mom, where I grew up in Lodi, is practically my own mom. I really need to share her taco recipe here one day. It was my favorite night of the week and she’d make them especially for me. Stay tuned on that. Here’s what you’ll need for my spin-off:
FOR THE PUFF PASTRY “SHELLS”:
- Avocado or Olive Oil
- Ground Chicken
- Tomato Paste
- Chicken Stock
- Taco Seasoning
- Puff Pastry
- Pepper Jack Cheese
- Egg
SUGGESTED TACO TOPPINGS:
- Shredded Lettuce (I used Green Leaf)
- Shallot
- Cherry Tomatoes
- Jalapeño
- Cilantro
- Fresh Lime Wedges
- Your Favorite Hot Sauce
- Sour Cream or Mexican Crema
- Avocado
I like to set out all the suggested toppings out in different bowls so everyone can assemble their own with what they like. If you’re not a spicy person, I’d suggest pickled jalapeños instead of fresh. Other than that, enjoy! They’re so freaking good.
ALTERNATIVES AND SUBSTITUTIONS:
CHICKEN: While I used ground chicken, you could certainly sub that out with grilled chicken breast, chicken thighs, or even leftover rotisserie. Sometimes I’ll even make a huge batch of shredded chicken in the crockpot and that can be used here as well. Oooh! I make a pressure cooker / slow cooker buffalo shredded chicken, I bet that would be a fun alternative to top with blue cheese and serve with carrots and celery. YUM. Springer Mountain Farms provides every variety here. Next time you’re at the grocery store, try them out. You’ll truly taste the difference.
CHEESE: I’m a huge spicy person, so I’ll often make these with jalapeño pepper jack or habanero pepper jack. I know not everyone likes the heat, so if you’re making this for a crowd, I’d suggest Monterey Jack, or whichever milder, melty, cheese you enjoy most.
TOPPINGS: What I love about this recipe is how versatile it is. You can add a minimal number of toppings or go with the works (which is what I do).
OTHER GAME DAY EATS YOU’LL LOVE:
Detroit-Style Hawaiian BBQ Chicken Pizza
Mexican Street Corn Deviled Eggs with a Korean Twist
Better Than Trader Joe’s Black Bean Dip
Air Fryer Crack Chicken Egg Rolls
Hot Chicken Dip Wonton Mini Tacos
Genoa Salami and Cream Cheese Rolls
Korean Beef Stuffed Cream Cheese Bites
Cheesy Homemade Corn Dogs Spiked With Pickles
Avocado Chicken Salad Pinwheels
Muffin Tin Crispy Cheesy Dill Pickle Chips
Air Fried Arancini Balls With Red Pepper Cream Sauce
Best Queso Dip For Entertaining
How To Make Pizza With Puff Pastry Sheets
BROWSE ALL RECIPES BY CLICKING HERE
- 1 tbsp. Avocado or Olive Oil
- 1 lb. Ground Chicken
- 1 tbsp. Tomato Paste
- 2 tsp. Chicken Stock (a splash)
- 2 tbsp. Taco Seasoning
- 1 box Puff Pastry, thawed in the refrigerator
- 8 oz. Pepper Jack, shredded
- 1 Egg, beaten
- Shredded Lettuce (I used Green Leaf)
- Shallot, minced
- Cherry Tomatoes, chopped
- 1 Jalapeño, sliced
- Cilantro
- Fresh Lime Wedges
- Your Favorite Hot Sauce
- Sour Cream or Mexican Crema
- Avocado
- Preheat the oven to 400F.
- Add the oil to a large skillet over medium-high heat. Add the ground chicken and sauté until almost browned, about 5 -7 minutes. Then add the tomato paste, chicken stock, and taco seasoning. Mix and continue to sauté for another 2 - 3 minutes, then set aside.
- Slice the thawed Puff Pastry into 6 portions for each sheet. This will make 12 taco shells.
- Take out two baking sheets and line with parchment paper. Divide the cheese into twelve portions and place directly on the parchment paper. Top each evenly with the cooked ground chicken, then top each pile with a pastry sheet. Crimp on the edges to seal.
- Mix the egg and water, brush each pastry sheet with the egg wash.
- Pop into the oven and bake for 15 minutes. Remove and flip each pastry sheet “taco” with a spatula. Place on a serving plate or platter.
- Add whichever topping suggestions you enjoy most an enjoy immediately.
NOTES ON THIS RECIPE:
- Depending on how much you stuff into each “taco”, you might have some leftover meat on the side. Totally cool, serve along with all of the suggested toppings for a super-meat-stuffed taco.
- I prefer to serve the flipped over tacos without toppings on them, as if they were already assembled, they might get soggy (plus some people like certain things and some people like minimal). For instance, my brother is allergic to avocado so I don’t want to assemble them, as he can’t join in on the tasty fun.
- If you have leftovers (and served without the toppings on top), I suggest wrapping the flipped over tacos in foil, and store the toppings separately. Enjoy within the next 2 days.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER:
Leave a Reply