Ingredients
1 jar (16 ounces) black bean and corn salsa1/2 cup frozen corn, thawed2 jalapeno peppers, seeded and minced3 tablespoons minced fresh cilantro, divided2 teaspoons lime juice1 package (9 ounces) ready-to-use Southwestern chicken strips, chopped2 packages (14.1 ounces each) refrigerated pie pastry4 ounces quesadilla cheese, shredded1 large egg, lightly beaten
Preparation
In a large bowl, combine the salsa, corn, jalapenos, 2 tablespoons cilantro and lime juice. In another bowl, combine the chicken, remaining cilantro and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.
Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-in. round cookie cutter placed halfway on edge of pastry, cut 48 football shapes (4x3 in. each). Repeat with remaining dough, chilling and rerolling scraps as needed.
Transfer half of the cutouts to greased baking sheets. Place 1 tablespoon chicken mixture in the center of each; top each with 1-1/2 teaspoons cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.
Bake at 450° for 8-12 minutes or until golden brown. Serve warm with reserved salsa mixture. Refrigerate leftovers.
