Step 1

Preheat your oven to 450 degrees Fahrenheit (232°C). Spray a mini muffin pan or mini square pan with nonstick cooking spray and set aside.

Step 2

Heat a tablespoon of oil in a medium skillet over medium-high heat. Add onion and shredded chicken and cook until the onion is translucent and the chicken begins to char a bit, about 4-6 minutes. Season the chicken with salt and pepper to taste and chipotle pepper. Stir in the BBQ sauce, making sure all of the chicken is coated. Remove chicken from heat.

Step 3

Cut the puff pastry into 12 even-sized squares and gently press down a square into each cup of your prepared pan. Bake the puff pastry for 10 minutes.

Step 4

Use a small spoon to press down the center of each puff pastry cup to make room for the chicken. Fill each cup generously with about two tablespoons of BBQ chicken. Top the chicken with the shredded cheese and bake the cups for another 10 minutes.

Step 5

Allow the cups to cool for about 5 minutes, then top with chopped parsley and red onion. Serve immediately.