Cheesy Chicken Taco Pockets
Delightful pockets filled with seasoned chicken, melty cheese, and a crispy exterior, perfect for dinner, snacks, or appetizers.
Ingredients
For the filling
- 2 cups cooked, shredded chicken Use leftover cooked chicken for convenience.
- 1 cup cream cheese, softened Make sure it's at room temperature for easy mixing.
- 1 cup shredded cheddar cheese Feel free to mix with different cheese varieties.
- 1 tablespoon taco seasoning Adjust quantity to taste if desired.
For the dough and coating
- 1 can refrigerated biscuit dough Follow package instructions for baking.
- 1 cup crushed Doritos or other tortilla chips Use for coating the pockets.
For serving
- to taste queso or salsa For dipping.
Instructions
Preparation
- Preheat your oven according to the instructions on your biscuit dough package, about 10-15 minutes.
- In a medium mixing bowl, combine the shredded chicken, cream cheese, shredded cheddar cheese, and taco seasoning. Mix until well incorporated.
- Roll out the biscuit dough on a floured surface and cut into 4-5 inch circles.
Assembly
- Spoon the chicken filling onto one half of each dough circle and fold over to create a half-moon shape.
- Press the edges together to seal. Roll in crushed Doritos for coating.
Baking
- Place the pockets on a baking sheet lined with parchment paper and bake according to the biscuit dough instructions, typically around 10-12 minutes, until golden brown.
- Allow to cool for a couple of minutes before serving with queso or salsa.
Notes
These pockets are great for customization. Experiment with different fillings and cheeses, and pair with various dips for a fun meal.