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

Scale

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