Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.

Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side.

Remove the chicken to the cutting board to cool.

Meanwhile, add the onions, celery and spices to the oil that remains in the pan.

Add a little more oil if necessary.

Saute until the onions are soft.

Add the garlic and cook until just starting to brown.

Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon.

Add 12 oz) package frozen zesty corn and black bean blend, such as Private Selection by Kroger's

As this is coming up to a boil, cut the chicken breast into a small dice and return the chicken to the pan.

Add the crushed tortilla chips.

Continue to cook until almost all of the liquid is evaporated.

Taste and adjust the seasoning with salt and pepper.

Remove from the heat and chill completely in the refrigerator.

When the mixture is cold, add the grated cheese and mix well.

Dust your counter with a little flour and spread out the puff pastry.

Lightly brush the pastry with the egg/water mixture.

This will help seal the folded puff.

Use a sharp knife or a pizza cutter, cut the puff sheets into 3-inch x 3-inch squares.

Place one tablespoon of firmly packed filling into the center of each square.

Fold corner to corner, and crimp with a fork.

Pat on a sprayed cookie sheet about one inch apart.

Cover and refrigerate until ready to cook.

Pre-heat oven to 400°F.

Bake for 15 to 20 minutes or until golden brown.

Serve with your favorite salsa. green onions or a simple cheese sauce.