Of course! “Loaded Cheesy Pocket Tacos” sound like a fantastic and fun twist on traditional tacos. Think of them as a cross between a quesadilla, a taco, and a savory pastry—all filled with delicious, cheesy, hearty ingredients.
Here’s a recipe and concept to bring these to life.
The Concept:
Instead of a soft or hard taco shell, you use a folded-over tortilla that is sealed around the edges (creating a “pocket”) and loaded with a cheesy, seasoned filling. It’s then grilled or baked until golden brown and crispy.
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Loaded Cheesy Pocket Tacos Recipe
Yields: 4 large pocket tacos (serves 2-4) Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
For the Filling:
· 1 tbsp olive oil
· 1 lb ground beef (or turkey, chicken, or plant-based crumbles)
· 1 small onion, finely diced
· 1 packet taco seasoning (or 2 tbsp homemade blend)
· ½ cup water
· 1 cup shredded cheddar cheese
· 1 cup shredded Monterey Jack or pepper Jack cheese
· Optional Mix-ins: ½ cup black beans (drained/rinsed), ½ cup canned corn (drained), 4 oz canned green chiles.
For Assembly & Serving:
· 4 large burrito-size flour tortillas (10-inch)
· 2 tbsp butter, melted (for brushing)
· To Serve: Sour cream, salsa, guacamole, shredded lettuce, pico de gallo, chopped cilantro, hot sauce.
Instructions:
1. Cook the Filling:
· Heat olive oil in a skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft. Drain excess grease.
· Add the taco seasoning and water. Simmer for 3-4 minutes until the liquid is mostly absorbed. Remove from heat and let it cool slightly.
· In a large bowl, combine the slightly cooled meat mixture, shredded cheeses, and any optional mix-ins (beans, corn, chiles). Stir well. The cheese will start to get melty—this is good!
2. Assemble the Pockets:
· Lay one tortilla flat on a clean surface.
· Spoon a generous amount of the cheesy meat filling onto one half of the tortilla, leaving a 1-inch border around the edge.
· Fold the bare half of the tortilla over the filling to create a half-moon shape.
· Seal the edges: This is the most important step! Use a fork to firmly press down and crimp the edges of the tortilla shut. This contains the filling and creates the “pocket.”
3. Cook the Pocket Tacos:
· Method 1: Skillet (Best for Crispness): Heat a clean skillet or griddle over medium heat. Lightly brush the outside of each pocket taco with melted butter. Place in the skillet and cook for 2-4 minutes per side, until golden brown and crispy, and the cheese is fully melted inside.
· Method 2: Oven (Great for a Crowd): Preheat oven to 400°F (200°C). Place the sealed pocket tacos on a baking sheet lined with parchment paper. Brush with melted butter. Bake for 10-12 minutes, flip carefully, and bake for another 5-7 minutes until golden and crispy.
4. Serve:
· Let the pocket tacos cool for 1-2 minutes before cutting (the filling will be extremely hot).
· Serve whole or sliced in half with all your favorite dipping and topping options on the side.
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Tips for Success & Fun Variations:
· Seal Tightly: A good seal is crucial. If your tortillas are dry, you can brush the edges with a little water or beaten egg before folding to help them stick together.
· Don’t Overfill: Overfilling will make it impossible to seal and likely cause a leak. Be generous, but leave that 1-inch border.
· Air Fryer Option: These are perfect for the air fryer! Brush with butter or spray with oil, and air fry at 375°F (190°C) for 6-8 minutes, flipping halfway through.
· Variation: Pizza Pockets: Use Italian sausage, pepperoni, marinara sauce, and mozzarella cheese for an Italian twist.
· Variation: Buffalo Chicken: Use shredded cooked chicken tossed in buffalo sauce, with blue cheese or ranch and cheddar cheese.
· Make Ahead: You can assemble these ahead of time and keep them in the fridge for a few hours before cooking. They can also be frozen before cooking. Cook from frozen, adding a few extra minutes to the cooking time.
Enjoy your incredibly delicious and customizable Loaded Cheesy Pocket Tacos