Tex-Mex Tortilla Pockets

Ingredients

• 1 cup four cheese shredded with a touch of philadelphia mexican style kraft
• 1  eggs beaten
• 6 8-inch flour tortillas ()
• 2 Tbsp cilantro leaves fresh chopped
• 0.5 cup regular corn frozen
• 0.3 tsp ground cumin 
• 2 Tbsp oil divided
• 0.8 cup taco bellâ® refried beans canned
• 0.5 cup taco bellâ® & chunky salsa thick
• 0.5 lb chicken breasts boneless skinless cut into 1/2-inch pieces

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 400F.
2. Heat 1 Tbsp. oil in large skillet.
3. Add chicken; cook and stir 4 min. or until done.
4. Remove from heat. Stir in cheese, salsa, corn, cilantro and cumin.
5. Spread tortillas with beans. Spoon chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet.
6. Brush top edge with egg; press onto packet to seal.
7. Place, seam-sides down, on baking sheet; brush with remaining oil.
8. Bake 20 min. or until golden brown.