1 package of refrigerated puff pastry (2 sheets)

1 cup cooked chicken, shredded (grilled or rotisserie)

½ cup BBQ sauce (your favorite kind)

1 cup shredded mozzarella cheese

¼ cup red onion, finely chopped

½ cup corn (canned or frozen and thawed)

¼ cup cilantro, chopped (optional for garnish)

Olive oil spray or brush for greasing

Salt and pepper, to taste

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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil spray.
Roll out the puff pastry sheets on a lightly floured surface to smooth out any creases. Cut each sheet into 4 equal squares, giving you a total of 8 squares.
Place the puff pastry squares on the prepared baking sheet. With a sharp knife, carefully score a ½ inch border around the edge of each square without cutting through. This will create a crust that puffs up during baking.
In a medium bowl, combine the shredded chicken with the BBQ sauce. Mix well until all the chicken is coated. Add salt and pepper to taste.
Spoon about 1-2 tablespoons of the BBQ chicken mixture onto the center of each puff pastry square. Top the chicken with mozzarella cheese, a sprinkle of red onion, and corn.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the pastries are golden brown and puffed.
Once baked, remove the tarts from the oven and let them cool for a few minutes. If desired, sprinkle with chopped cilantro before serving.
Serve warm as a delightful appetizer or a fun meal option!

Add more veggies like bell peppers, mushrooms, or spinach for extra flavor and nutrition.

If you like a spicy kick, add sliced jalapeños or a dash of hot sauce to the chicken mixture.

Feel free to swap mozzarella with cheddar or a blend of your favorite cheeses.

For a vegan version, use plant-based chicken and dairy-free cheese.