Get ready to discover a savory twist on a family favorite—Crispy Chicken Ham and Cheese Puff Pastry Stacks, made with bold Mexican flair. This recipe blends layers of golden puff pastry, shredded chicken, savory ham, and melty cheese, all seasoned with authentic Mexican spices. Perfect for weeknight dinners, parties, or cozy weekends, this version adds extra warmth and comfort to a classic combo.
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Crispy Chicken Ham and Cheese Puff Pastry Stacks – Mexican Style Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 stacks
- Category: Mexican Recipes
- Method: Baking
- Cuisine: Mexican
Description
Crispy Chicken Ham and Cheese Puff Pastry Stacks with a Mexican twist! Flaky pastry layers filled with chipotle-seasoned chicken, ham, melted cheese, and creamy poblano for the ultimate comfort bite.
Ingredients
2 sheets puff pastry, thawed
1 ½ cups shredded cooked chicken
½ tsp chipotle powder
¼ tsp cumin
Salt and pepper to taste
1 tbsp olive oil
4 slices smoked ham
1 cup shredded Mexican cheese blend
¼ cup roasted poblano strips
3 tbsp Mexican crema or sour cream
1 egg, beaten (for egg wash)
Fresh cilantro for garnish
Salsa verde or guacamole (for serving)
Instructions
1. Preheat oven to 400°F (200°C) and line baking sheet with parchment.
2. Heat olive oil in a skillet. Add chicken, chipotle, cumin, salt, and pepper. Warm through.
3. Unroll puff pastry and cut each into 6 rectangles (12 total).
4. Score a border on half the squares and layer chicken, ham, cheese, crema, and poblano.
5. Top with remaining squares. Seal edges with fork.
6. Brush tops with egg wash and slit center to vent.
7. Bake for 18–22 minutes or until golden brown and puffed.
8. Cool for 5 minutes, garnish with cilantro, and serve with your favorite salsa.
Notes
Use leftover rotisserie chicken for ease.
Can be made vegetarian with mushrooms and extra cheese.
Reheat in air fryer or oven—avoid microwave to keep pastry crispy.
Why Mexican-style puff pastry stacks are a must-try
Traditional puff pastry dishes can be a little… safe. But when you fuse Mexican ingredients, think chipotle-seasoned chicken, queso Oaxaca, roasted poblanos, or a splash of crema—you get depth, spice, and comfort in every bite. The Crispy Chicken Ham and Cheese Puff Pastry Stacks (Mexican version) aren’t just a dinner idea. They’re a layered love letter from the kitchen, with flaky crunch, gooey cheese, and family in every bite.
Ingredients:
To create that signature crispy, golden bite with layers of comforting filling, you don’t need a long list. The magic of this dish is how it elevates simple, pantry-friendly ingredients with bold seasoning and smart layering. Whether you’re using leftovers or starting fresh, these Crispy Chicken Ham and Cheese Puff Pastry Stacks (Mexican version) will always taste like a thoughtful treat.
Feel free to customize based on what’s in your fridge. But the following ingredients will give you that perfect balance of crispy, cheesy, and spicy—the way we like it in our home kitchen.
Main Ingredients List
- 2 sheets of puff pastry, thawed but chilled
- 1 ½ cups cooked shredded chicken (rotisserie or leftover works great)
- ½ teaspoon chipotle powder (or smoked paprika)
- ¼ teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 slices smoked ham (or turkey ham)
- 1 cup shredded Mexican cheese blend (Oaxaca, Asadero, or cheddar mix)
- ¼ cup roasted poblano strips (optional but recommended)
- 3 tablespoons Mexican crema or sour cream
- 1 egg, beaten (for egg wash)
- Fresh cilantro or parsley for garnish
Optional add-ons:
- 1 tablespoon pickled jalapeños (chopped)
- Salsa verde or guajillo sauce for serving
These ingredients can be easily prepped ahead of time and stored. I usually roast poblanos over the weekend, so when I’m stacking on a Tuesday night, it’s just a matter of layering and baking.
Ingredient substitutions for different diets or spice levels
If you’re cooking for kids, skip the chipotle and stick to mild cheese. For a lower-carb option, try using almond flour pastry sheets. Vegetarian? Swap the chicken and ham for sautéed mushrooms and zucchini with cotija cheese. This dish is endlessly flexible—just like Mexican home cooking should be.
How to Make It
Prep once, stack forever
The beauty of this recipe is that it’s as quick as it is impressive. Whether you’re feeding your family or hosting friends, these puff pastry stacks come together in under 40 minutes—most of it hands-off baking time. Follow these steps, and you’ll get that irresistible crunch outside with melty, spiced filling inside every time.
Step-by-Step Instructions
Step 1: Preheat and prep your baking sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.
If your puff pastry is frozen, let it thaw until it’s pliable but still cold—about 15–20 minutes.
Step 2: Season and warm the chicken
In a skillet, heat olive oil over medium heat. Add the shredded chicken, chipotle powder, cumin, salt, and pepper. Stir for 2–3 minutes until heated and fragrant. Set aside.
Step 3: Cut and shape the pastry squares
Unroll each sheet of puff pastry and cut into 6 equal rectangles. You’ll have 12 total pieces, enough to make 6 stacks. Lightly score a ½-inch border around each square (don’t cut all the way through).
Step 4: Layer the fillings
On half of the squares, layer the spiced chicken, ham, poblano strips, cheese, and a dollop of Mexican crema. Top with a second pastry square and gently press the edges to seal. Use a fork to crimp the sides.
Step 5: Brush and bake
Brush the tops with beaten egg and make a small slit in the center for steam to escape. Bake for 18–22 minutes, or until golden and puffed.
Step 6: Cool, garnish, and serve
Let cool for 5 minutes. Garnish with chopped cilantro and serve with salsa verde or crema.
Serving, Variations & Storing
How to keep it crispy, flavorful, and fiesta-ready
The best way to serve puff pastry stacks (Mexican-style)
These Crispy Chicken Ham and Cheese Puff Pastry Stacks (Mexican version) are best enjoyed fresh from the oven—crispy, golden, and piping hot. Serve them as a main dish with a side of salsa verde, guacamole, or a chilled crema drizzle. They pair beautifully with a crunchy slaw or simple salad tossed with lime vinaigrette.
For parties or brunch spreads, slice them in half and arrange on a platter with dipping sauces.
Variations to make it yours
This recipe is easy to customize and adapt. Here are a few flavorful twists you can try:
- Spicy Chorizo Swap: Replace ham with cooked Mexican chorizo for a smoky, spicy variation.
- Vegetarian Version: Use sautéed mushrooms, poblano strips, and queso fresco instead of meat.
- Breakfast Stack: Add scrambled egg, bacon, and cheese inside for a puff pastry breakfast sandwich.
- Mini Stacks: Cut pastry into smaller squares for kid-friendly or party-ready portions.
Puff pastry is the ultimate canvas. Whether you’re layering leftovers or building something gourmet, it always feels a little fancy—even when it’s easy.
Storing and reheating tips for maximum crisp
Let the stacks cool completely before storing. Place them in an airtight container in the fridge for up to 3 days. To reheat and keep them crispy, bake at 375°F for 6–8 minutes or air fry for 3–4 minutes.
Avoid microwaving if you want to keep that flaky crunch. These also freeze beautifully—wrap them individually in foil, then store in a zip-top bag. Perfect for make-ahead meals or when you need comfort food fast.
FAQs About Crispy Chicken Ham (Mexican Style)
What is the Mexican twist on puff pastry chicken stacks?
The Mexican twist comes from adding ingredients like chipotle-seasoned chicken, roasted poblano peppers, and Mexican cheeses like Oaxaca or a cheddar-asadero blend. You can also top the stacks with salsa verde or serve them with crema for extra flavor. These additions elevate the classic puff pastry into something bold and festive.
Can I use leftover chicken for puff pastry stacks?
Yes, absolutely. This recipe is perfect for using rotisserie or leftover shredded chicken. Just warm it with some spices like cumin, chipotle powder, or taco seasoning before layering. It saves time and reduces food waste—win-win.
What type of cheese works best in Mexican puff pastry recipes?
For authentic flavor and meltiness, use a blend of Oaxaca, Asadero, or Chihuahua cheese. If unavailable, a Mexican-style shredded cheese blend or even mozzarella and sharp cheddar will work well. The key is balancing stretch with flavor.
How do I keep puff pastry stacks crispy after baking?
Let them cool on a wire rack so the bottoms don’t get soggy. For storage, use airtight containers and reheat in the oven or air fryer—not the microwave—to restore that flaky texture. If freezing, wrap tightly in foil to lock in freshness.
Conclusion: Flaky, cheesy, and full of heart
These Crispy Chicken Ham and Cheese Puff Pastry Stacks (Mexican version) aren’t just a meal—they’re a memory in the making. Born in a bustling multigenerational kitchen and made with love, they combine comfort, crunch, and spice in every layer. Whether you’re using leftovers or planning a weekend brunch, these stacks are quick to assemble and unforgettable to eat.