Cheesy Chicken Taco Pockets Recipe
Introduction
These Cheesy Chicken Taco Pockets are a fun and flavorful twist on traditional tacos. Packed with seasoned ground chicken, creamy cheese, and a crunchy Dorito coating, they’re perfect for a satisfying snack or easy dinner.
Ingredients
- 1 pound ground chicken
- 1 packet taco seasoning
- 4 ounces cream cheese
- ½ cup salsa
- 2 tablespoons sour cream
- 1 package refrigerated Grand’s Biscuits (8 biscuits)
- 1 large egg
- 2 cups crushed Nacho Cheese Doritos (about 1 bag)
- Queso (for serving)
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Step 2: In a medium saucepan over medium heat, cook the ground chicken, crumbling it as it cooks. Once fully cooked, add the taco seasoning and 1 tablespoon of water, stirring to coat evenly.
- Step 3: Stir in the cream cheese, salsa, and sour cream. Continue stirring while the cream cheese melts and blends into the mixture.
- Step 4: Remove the biscuits from the packaging and flatten each one between your palms, stretching them to about 5 inches in diameter.
- Step 5: Spoon a portion of the chicken mixture into the center of each flattened biscuit, being careful not to overfill. Fold the dough into a half circle and pinch the edges tightly to seal.
- Step 6: Whisk the egg with 1 tablespoon of water in a shallow dish.
- Step 7: Place the crushed Doritos in another shallow dish.
- Step 8: Dip each sealed biscuit first into the egg wash, then coat it in the crushed Doritos. Arrange the pockets on the prepared baking sheet.
- Step 9: Bake for 15-18 minutes, or until the pockets are golden brown and cooked through.
- Step 10: Serve warm with queso dip for a delicious finishing touch.
Tips & Variations
- For extra spice, add a pinch of cayenne pepper to the chicken mixture or use a hotter salsa variety.
- Swap ground chicken for ground turkey or beef based on preference.
- Try mixing shredded cheese into the chicken filling for added cheesiness inside the pockets.
Storage
Store leftover taco pockets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for 10 minutes to keep the crust crispy, or microwave briefly for convenience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these taco pockets ahead of time?
Yes, you can assemble the pockets and refrigerate them for a few hours before baking. Just cover the baking sheet tightly with plastic wrap to prevent drying out.
Can I freeze the unbaked pockets?
Absolutely. Place the assembled but unbaked pockets on a baking sheet and freeze until solid. Then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
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Cheesy Chicken Taco Pockets Recipe
- Total Time: 33 minutes
- Yield: 8 pockets 1x
Description
Delicious and easy-to-make Cheesy Chicken Taco Pockets feature seasoned ground chicken mixed with cream cheese, salsa, and sour cream, all wrapped in flaky biscuit dough and coated with crushed Nacho Cheese Doritos for a crispy exterior. Perfect as a fun appetizer or a tasty main dish, these pockets bake to golden perfection and are served with warm queso for dipping.
Ingredients
Chicken Filling
- 1 pound ground chicken
- 1 packet taco seasoning
- 4 ounces cream cheese
- ½ cup salsa
- 2 tablespoons sour cream
Dough and Coating
- 1 package refrigerated Grand’s Biscuits (8 biscuits)
- 1 large egg
- 1 tablespoon water (for egg wash)
- 2 cups crushed Nacho Cheese Doritos (about 1 bag)
For Serving
- Queso (for dipping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prepare for baking.
- Cook Chicken: In a medium saucepan over medium heat, cook the ground chicken, breaking it apart as it cooks until fully cooked. Add the taco seasoning and 1 tablespoon of water, stirring to evenly coat the meat.
- Add Creamy Ingredients: Stir in cream cheese, salsa, and sour cream into the chicken mixture. Continue stirring occasionally until the cream cheese melts completely into a creamy filling.
- Prepare Biscuit Dough: Remove the biscuits from their package and flatten them with your palms, stretching each to about 5 inches in diameter to make room for the filling.
- Fill and Seal Pockets: Spoon a generous amount of the chicken mixture into the center of each flattened biscuit, taking care not to overfill. Fold each biscuit into a half-circle and pinch the edges tightly to seal.
- Prepare Egg Wash: Whisk together the egg and 1 tablespoon of water in a shallow dish to make an egg wash for coating.
- Prepare Dorito Coating: Place the crushed Nacho Cheese Doritos in a separate shallow dish for coating the pockets.
- Coat Pockets: Dip each sealed biscuit first into the egg wash, then roll it in the crushed Doritos to coat evenly. Place the coated pockets onto the prepared baking sheet.
- Bake: Bake the taco pockets in the preheated oven for 15 to 18 minutes, or until they are golden brown and cooked through.
- Serve: Remove from oven and serve warm with queso dip for a delicious finishing touch.
Notes
- Make sure not to overfill the biscuit pockets to prevent them from bursting during baking.
- You can substitute ground turkey or beef for the chicken if preferred.
- For extra spice, add chopped jalapeños to the filling mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
- For a gluten-free option, use gluten-free biscuit dough and gluten-free taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: Cheesy Chicken Taco Pockets, Taco Pockets, Chicken Appetizers, Baked Taco Pockets, Easy Party Recipes
