The recipe was Picky Palate’s chicken taco pockets. I had seen it in the cookbook before, but hadn’t tried it yet. It definitely makes enough for a crowd…with some leftover:
I had enough to freeze and make a batch of four (using one puff pastry sheet) if we wanted to make them again. Everyone really enjoyed it, and it was fairly easy to make. I defrosted the pastry sheets on the counter because I forgot I was going to make the recipe until the day I made it. I liked the flakiness of the pockets and the fact that there is really no rolling involved. The flavor has a kick to it because of the rotel, but it isn’t overly spicy (A would have told me if it was). I added a bit more cheese than the recipe called for per pocket.
In addition, I heated up the leftovers for 15 minutes at 350 degrees the next day and they were tasty leftover as well!