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Mexican Hot Pockets Recipe
Imagine this: It's a hot summer day and you are just about to head to a picnic and obviously you want to bring something with you. What can you make that's easy, delicious and that everyone loves? Mexican Hot Pockets!
My friend, this is one of those recipes that's so incredibly good, and so easy to make that you'll find yourself making it again and again. Also, since it's a pocket it's super transportable and easy to eat on the go, so it's perfect for picnics, lunches at the park, at the beach, or for a quick bite on the go. So this is the perfect recipe for summer, fast to make, delicious and easy to eat, what else can we ask for?
I like to start this recipe with cooked chicken. I always keep in my freezer cooked and shredded chicken and it's such a lifesaver when you want to make a quick meal. Usually, my frozen shredded chicken is pretty tasteless (so it can match different flavors and cuisine styles) so to infuse it with a ton of flavor I place it in a pan over medium heat with water, adobo, and spices. The water makes it super tender and the adobo gives it all the flavor this recipe needs. If you don't have chicken done just follow the same recipe (yes keep the water!) and then shred it at the end.
Once the chicken is done it's time to make the pockets!! I like to make them with flour tortillas but you can actually use wraps too if that's what you have on hand. Just fold it in half and then in half again. You are going to end up with a little tortilla triangle that will work as a pocket!
I like to super fill the Mexican Hot Pockets with chicken, red cabbage and cilantro for a super crunchy, refreshing taco experience. The tortillas hold everything great without becoming mushy and the fillings are SO packed with flavor that everyone will ask for seconds.
Mexican Hot Pockets Recipe
- 3 Cup shredded chicken
- 1/2 Cup Water
- 3 Tbsp adobo
- 1 Tsp salt
- 1 Tsp pepper
- 1 Tsp garlic powder
- Chopped Red cabbage
- Flour tortillas
- Place the chicken in a pan over medium heat.
- Add the water, adobo, salt, pepper, and garlic powder.
- Cook for 10 minutes or until done (there should be no more water left)
- Fold the tortillas into triangles (in half and then in half again).
- Serve ¼ cup of the cooked chicken into each tortilla and top with red cabbage and cilantro.
Tip: You can swap the chicken for pork, add hot sauce for a spicy kick, and add Monterrey Jack cheese as a topping.