Pocket Tacos Recipes

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.

Steps:

• Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
• On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles. Reroll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
• Top 8 of the circles each with about 1/4 cup beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.
• Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients.

Steps:

• Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
• To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
• Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
• Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
• Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.

Steps:

• In a large skillet, cook the beef, red pepper and onions over medium heat until meat is no longer pink; drain. Stir in the beans, corn, taco sauce, olives and seasonings; heat through., Spoon 3/4 cup beef mixture into each pita half. Sprinkle with cheese. Serve with avocado and additional taco sauce if desired.