Flaky puff pastry cups filled with smoky barbecue chicken, melted mozzarella and cheddar, finished with fresh onion and cilantro.

1 sheet frozen puff pastry, thawed

1 cup finely chopped cooked chicken

1/4 cup barbecue sauce, plus extra for drizzling

1 tablespoon sour cream

1/4 cup shredded mozzarella cheese

1/4 cup shredded sharp cheddar cheese

1/4 cup diced red onion

2 tablespoons freshly chopped cilantro

Salt, to taste

Black pepper, to taste

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1. Preheat oven to 400°F. Lightly grease a mini muffin pan.

2. Roll puff pastry on a lightly floured surface and cut into 12 even squares. Press each into muffin cups and bake 8 minutes.

3. Mix chopped chicken, barbecue sauce, sour cream, salt, and pepper until combined.

4. Remove pastry from oven and gently press down centers to form wells.

5. Spoon chicken mixture into each cup and top with mozzarella and cheddar.

6. Bake 8–10 more minutes until cheese is melted and pastry is golden brown.

7. Remove from pan, drizzle with extra barbecue sauce, and garnish with red onion and cilantro. Serve warm.

Do not overfill pastry cups to prevent sogginess.

Reheat in oven at 350°F to maintain crisp texture.

Use rotisserie chicken for convenience.