Taco Pocket
Taco Pocket
Ingredients
For the Taco Pockets
- 4 large flour tortillas
- 2 cups chili con carne, warmed
- 1/2 cup pickled jalapeño slices
- 2 cups nacho cheese flavored tortilla chips, lightly crushed
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 2 tablespoons vegetable oil, as needed for frying
Instructions
- 1
Lay each large flour tortilla flat on a clean cutting board. Make a single cut from the center of each tortilla straight out to one edge, creating a radial cut.
⏱️ 3 min
- 2
Divide the tortilla into four conceptual quadrants based on the cut. On one of the larger sections adjacent to the cut, place 1/2 cup of warmed chili con carne. Top the chili with 2 tablespoons of pickled jalapeño slices.
⏱️ 5 min
- 3
On the other large section, also adjacent to the cut, place 1/2 cup of lightly crushed nacho cheese flavored tortilla chips. Top the chips with another 2 tablespoons of pickled jalapeño slices.
⏱️ 3 min
- 4
On one of the smaller, outer quadrants, pile 1/2 cup of shredded Monterey Jack cheese. This will be the outermost layer for crisping. On the remaining small quadrant, place a 1/4 cup dollop of sour cream.
⏱️ 4 min
- 5
Begin the folding process: Fold the section with the chili con carne and jalapeños over the section with the crushed tortilla chips and jalapeños. Press gently to compact.
⏱️ 1 min
- 6
Next, fold this combined section over the quadrant with the shredded Monterey Jack cheese. Again, press gently.
⏱️ 1 min
- 7
Finally, fold the entire layered stack over the sour cream section. This creates a compact, semi-circular 'taco pocket' with all fillings securely inside. Repeat steps 2-7 for the remaining tortillas.
⏱️ 2 min
- 8
Heat 1/2 tablespoon of vegetable oil in a large frying pan over medium heat. Once hot, carefully place one taco pocket, cheese-side down, into the pan. Cook until the cheese on the outside melts, crisps up, and turns golden brown, helping to seal the pocket (about 4-5 minutes).
⏱️ 5 min•🌡️ 350
- 9
Using a spatula, carefully flip the taco pocket. You may need to tilt the pan and use the edge to assist in flipping without dislodging the contents. Cook on the other side until golden brown and heated through (about 4-5 minutes). Repeat for remaining taco pockets, adding more oil as needed.
⏱️ 5 min•🌡️ 350
- 10
Remove the cooked taco pockets from the pan. For serving, you can cut each pocket in half to reveal the layered interior. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Pocket
Ingredients
For the Taco Pockets
- 4 large flour tortillas
- 2 cups chili con carne, warmed
- 1/2 cup pickled jalapeño slices
- 2 cups nacho cheese flavored tortilla chips, lightly crushed
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 2 tablespoons vegetable oil, as needed for frying
Instructions
- 1
Lay each large flour tortilla flat on a clean cutting board. Make a single cut from the center of each tortilla straight out to one edge, creating a radial cut.
⏱️ 3 min - 2
Divide the tortilla into four conceptual quadrants based on the cut. On one of the larger sections adjacent to the cut, place 1/2 cup of warmed chili con carne. Top the chili with 2 tablespoons of pickled jalapeño slices.
⏱️ 5 min - 3
On the other large section, also adjacent to the cut, place 1/2 cup of lightly crushed nacho cheese flavored tortilla chips. Top the chips with another 2 tablespoons of pickled jalapeño slices.
⏱️ 3 min - 4
On one of the smaller, outer quadrants, pile 1/2 cup of shredded Monterey Jack cheese. This will be the outermost layer for crisping. On the remaining small quadrant, place a 1/4 cup dollop of sour cream.
⏱️ 4 min - 5
Begin the folding process: Fold the section with the chili con carne and jalapeños over the section with the crushed tortilla chips and jalapeños. Press gently to compact.
⏱️ 1 min - 6
Next, fold this combined section over the quadrant with the shredded Monterey Jack cheese. Again, press gently.
⏱️ 1 min - 7
Finally, fold the entire layered stack over the sour cream section. This creates a compact, semi-circular 'taco pocket' with all fillings securely inside. Repeat steps 2-7 for the remaining tortillas.
⏱️ 2 min - 8
Heat 1/2 tablespoon of vegetable oil in a large frying pan over medium heat. Once hot, carefully place one taco pocket, cheese-side down, into the pan. Cook until the cheese on the outside melts, crisps up, and turns golden brown, helping to seal the pocket (about 4-5 minutes).
⏱️ 5 min•🌡️ 350 - 9
Using a spatula, carefully flip the taco pocket. You may need to tilt the pan and use the edge to assist in flipping without dislodging the contents. Cook on the other side until golden brown and heated through (about 4-5 minutes). Repeat for remaining taco pockets, adding more oil as needed.
⏱️ 5 min•🌡️ 350 - 10
Remove the cooked taco pockets from the pan. For serving, you can cut each pocket in half to reveal the layered interior. Serve immediately.
⏱️ 2 min