Cheesy Chicken Taco Pockets
Cheesy Chicken Taco Pockets are handheld, no-bake delights that bring spicy Tex-Mex flavor and gooey cheese into a single, snackable pocket. Perfect for any occasion!
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken or poached breasts)
- 1 cup sharp cheddar cheese, shredded (or Mexican blend)
- 1/2 cup Monterey Jack cheese, shredded (for extra creaminess)
- 1/2 cup mild salsa (choose your favorite brand or homemade)
- 2 tbsp finely chopped red onion (substitute green onion if preferred)
- 1 tbsp chopped fresh cilantro (optional, for brightness)
- 1 tsp ground cumin (adds warm, smoky notes)
- 1/2 tsp chili powder (adjust to taste)
- Pinch salt and freshly ground black pepper
- 1-2 tbsp vegetable oil or nonstick cooking spray (for toasting)
Instructions
- In a medium bowl, mix shredded chicken, cheddar, Monterey Jack, salsa, red onion, cilantro, cumin, chili powder, salt, and pepper. Stir until everything’s evenly coated—this is where the magic starts.
- Heat a dry skillet over medium-low heat, one tortilla at a time. Warm each side for about 15 seconds until pliable. This prevents cracking when you fold.
- Spoon about ⅓ cup of the cheesy chicken mixture onto one side of a warm tortilla. Fold the tortilla over like a half-moon, pressing gently to seal the edges.
- Add ½ tbsp oil (or spray) to the same skillet over medium heat. Place the folded pockets in the pan and toast for 2–3 minutes per side until golden brown and cheese is melty—watch closely, they brown fast!
- Transfer pockets to a cutting board, let rest a minute, then slice in half. Serve warm with extra salsa, guacamole, or sour cream on the side.
Notes
For a crispier finish, press lightly with a spatula while toasting. Leftovers reheat beautifully and can be customized according to preferred spiciness levels.
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