1 cup of Sabra Roasted Garlic Hummus (regular hummus is fine too!)
6 slices cooked bacon, chopped
2 large jalapenos, chopped
1 cup shredded mexican cheese
1 egg for egg wash
¼ cup shredded parmesan cheese
1 cup buffalo sauce (homemade recipe attached if desired)
1-1 ½ cups chicken (we used 4 chicken tenders but 2 breasts would also work)
For the Buffalo Sauce:
¼ cup hot chipotle sauce
¼ cup hot jalapeno sauce
¼ cup unsalted butter
½ teaspoon cayenne pepper (to taste--this was kid friendly amount)
¼ teaspoon garlic
1 tablespoons seasoned rice vinegar
Preheat oven to 400 degrees.
Homemade sauce: mix together buffalo sauce ingredients heat over medium heat until boiling. Pour over chicken. Bake chicken until cooked through. Shred chicken when cooled and return to sauce, measure out one packed cup of shredded chicken to add to filling.
Make filling: warm the cream cheese in microwave for 30-40 seconds until it is easily stirred. Add hummus, bacon, jalapenos, and shredded chicken.
Roll out your sheets of puff pastry to twice the size with a lightly floured rolling pin. Cut each sheet into 9 equal squares (3 high by 3 wide). Place on Silpat lined cookie sheet.
Whisk the egg with a tablespoon of water. Brush the edges of each square with the egg wash.
Add a tablespoon or so of filling and some cheese to each square. Fold over and crimp with fork. Cut 2-3 slices in each turnover top to release air when baking. Brush the tops with egg wash and top with parmesan cheese and a thin slice of jalapeno.
Bake for 20 mins, or until golden brown. Serve when cooled.