Preheat your oven to 400.

Season the chicken breasts (if you are cooking them yourself or see note below) with a sprinkle of salt and pepper and coat each one generously in the southwest seasoning.

In a large skillet, melt the butter and oil together over medium-high heat about 4 or 5 minutes.

Add the chicken and cook, turning once, until the meat is cooked through and no longer pink. About 10 minutes or so depending on the size of the breasts.

Remove chicken from skillet and set aside. When cool enough to handle, shred or dice into bite size pieces.

Pour out the skillet drippings, leaving about 1 tablespoon in the pan.

Off the heat, add the green chiles, jalapeño and tomato paste and stir to combine.

Add the chicken back to the skillet and stir to combine all ingredients.

Next, bring your puff pastry out of the fridge. Open the package and dust your counter with a little flour.

Open the pastry (it's folded into thirds) and using a rolling pin, roll it about an inch larger all the way around.

Sprinkle the pastry with the cheese, leaving a 1" border.

Add the filling, spreading it evenly.

Starting on the longer side, roll up the filling and pastry to form a log.

Pinch the ends and long seam shut with your fingers.

Transfer to a greased or parchment paper-lined cookie sheet and slice three 2-inch slits in the top of the log to let out steam.

Bake until golden--about 15-17 minutes.