Easy Taco Pockets Recipes

TACO POCKETS

Steps:

• Combine the chicken and salsa in a medium bowl and toss to coat. Cover and refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F. Generously spray a baking sheet with cooking spray; set aside.
• Combine the chickpeas, taco seasoning and 3/4 cup water in a medium saucepan. Bring to a boil over medium heat and let simmer until thickened, about 3 minutes. Remove from the heat and smash about half of the chickpeas with the back of a spoon; set aside.
• Heat 1 tablespoon of the oil in a medium skillet over medium-high heat until shimmering. Add the peppers and onions, season with a pinch of salt and cook, stirring often and lowering the heat if needed so the vegetables don't brown, until softened, about 6 minutes.
• Transfer the vegetable mixture to a plate and return the skillet to medium-high heat. Add the remaining tablespoon oil to the skillet and heat until the oil shimmers. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes.
• Remove the chicken from the heat and fold in the cheese and half the vegetable mixture. Fold the remaining vegetable mixture into the chickpeas along with the cilantro, jalapeños and avocado. Taste both mixtures and season with more salt if needed.
• Combine the flour and 3 tablespoons water in a small bowl to create a paste that is the same consistency as glue, adding more water if needed. Halve the tortillas and cover them with a damp towel. Using the back of a spoon, spread a line of the flour mixture on the cut edge of a tortilla half. Fold the opposite ends of the tortilla half up and over, overlapping slightly to form a cone. Pinch gently to seal. Cover with a damp cloth and repeat with the remaining tortillas.
• Fill a cone with 1/3 cup of the chicken mixture. Spread some of the flour mixture along the inside edge of the top of the cone, then pinch the two sides together to seal the pocket. Place on the prepared baking sheet seam-side down and repeat with the remaining cones, chicken mixture and chickpea mixture. (You should have 6 of each filling.)
• Spray the pockets lightly with cooking spray. Bake, flipping the pockets once about halfway through, until golden and heated through, 15 to 20 minutes. Serve the pockets with sour cream, guacamole, hot sauce, lime wedges and more salsa.

CHEESY TACO POCKETS

Steps:

• Cook ground beef, crumble and drain.
• Add packet of taco seasoning and follow instructions on packet to season ground beef.
• In a medium sized mixing bowl, beat cream cheese until almost fluffy. Slowly add in salsa and blend well.
• Take a tortilla and spread a spoon full of the salsa mixture in the center. Spoon some ground beef on top of the salsa mixture (enough to cover the salsa). Top with cheese.
• Fold the tortilla up as you would a burrito. Place on greased cookie sheet.
• Brush tops of the burritos with melted butter. Bake at 350°F for 15 minutes or until golden brown. Remove from oven and garnish with taco toppings.

TACO POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cook and stir beef in a large skillet until browned, 5 to 8 minutes. Drain excess grease. Stir in water and taco seasoning mix. Cover and keep at a simmer over low heat.
• Unroll crescent dough triangles onto the prepared baking sheet. Cut each triangle in half. Top dough triangles with pepper Jack cheese slices. Divide beef mixture evenly over cheese; top with tomato and cilantro. Fold up dough to enclose filling.
• Bake in the preheated oven until golden brown, 13 to 15 minutes.

EASY TACO POCKETS

Steps:

• Heat oven to 375. In lg skillet, over med-high heat, brown ground turkey or ground beef. If using ground beef, drain of any fat. Stir in picante sauce, heat to a boil. Reduce heat to low, cook 5 mins.
• Remove pan from heat, let cool. In small bowl, beat egg and water. On lightly floured surface, unroll 1 pkg pizza dough. Roll dough into a rectangle. Cut dough into 4 equal size rectangles. Spoon 1/3 ground turkey or beef lengthwise down center of each rectangle.
• Sprinkle w/ 2 tbsp cheese. Brush pockets w/ egg wash. Sprinkle tops of each pocket w/ 1 tbsp cheese. Repeat w/ 2nd pizza dough. Place pockets on a baking sheet. Bake 20 mins, or until golden brown. Sreve w/ extra picante sauce or sour cream.