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Cheesy Chicken Taco Pockets Recipe

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★★★★★

4.9 from 59 reviews

Cheesy Chicken Taco Pockets are a flavorful and easy-to-make appetizer or snack featuring seasoned ground chicken wrapped in flaky biscuit dough, coated with crushed Nacho Cheese Doritos, and baked to golden perfection. Served with creamy queso for dipping, these pockets combine the zest of tacos with the crispiness of a Dorito crust, making them a crowd-pleaser.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Cook Chicken: In a medium saucepan over medium heat, add the ground chicken. Cook it thoroughly while breaking up the meat with a spoon until no pink remains. Then add the taco seasoning along with 1 tablespoon of water and stir well to evenly coat the meat with seasoning.
  3. Add Cream Cheese Mixture: Incorporate cream cheese, salsa, and sour cream into the pan with the chicken. Stir frequently as the cream cheese melts into a creamy sauce that binds the filling together.
  4. Prepare Biscuits: Remove the refrigerated biscuits from their packaging. Using your palms, flatten each biscuit to about 5 inches in diameter to create a larger surface for filling.
  5. Fill and Seal Pockets: Spoon a generous amount of the chicken mixture onto the center of each flattened biscuit, being careful not to overfill. Fold each biscuit dough over to form a half-circle shape, then pinch the edges tightly together to seal the filling inside.
  6. Make Egg Wash: Whisk the egg with 1 tablespoon of water in a shallow dish to make an egg wash, which will help the Doritos crumbs stick and give a golden finish.
  7. Prepare Dorito Coating: Place the crushed Nacho Cheese Doritos in a separate shallow dish for coating.
  8. Coat Pockets: Dip each sealed biscuit first into the egg wash, ensuring full coverage, then press them into the crushed Doritos to coat thoroughly on all sides. Arrange the coated pockets on the prepared baking sheet.
  9. Bake: Bake the pockets in the preheated oven for 15 to 18 minutes until they are golden brown and cooked through.
  10. Serve: Serve warm with queso on the side for dipping, making for a deliciously cheesy taco-inspired snack.

Notes

  • Be careful not to overfill the biscuit pockets to avoid filling leakage during baking.
  • The taco seasoning packet can be substituted with homemade taco spice mix for a fresher taste.
  • Use fresh salsa for a brighter flavor, or a mild or spicy salsa based on preference.
  • For a crispier crust, press the Doritos firmly into the egg wash coated dough.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an oven to maintain crispness.

Keywords: chicken taco pockets, cheesy chicken pockets, baked taco pockets, Dorito crust taco pockets, easy appetizer, cheesy snack, ground chicken recipes

Find it online: https://cookwithyana.com/cheesy-chicken-taco-pockets-recipe/