Chipotle Chicken Bacon Hot Pockets
Chipotle Chicken Bacon Hot Pockets
Ingredients
For the Dough
- 500 grams self rising flour
- 520 grams Greek yogurt, 0% fat
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
For the Chipotle Chicken Filling
- 40 ounces chicken breast
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1/3 cup canned chipotle peppers
- 2 tablespoons honey
- 3 1/2 cups fat free mozzarella
- 6 cooked center cut bacon slices
- 10 grams fresh chives
For the High Protein Chipotle Sauce
- 2 cups cottage cheese
- 2 tablespoons light mayo
- 50 grams canned chipotle peppers
- 1/2 tablespoon garlic salt
- 1/2 tablespoon black pepper
- 1 tablespoon honey
- 1/2 cup fat free milk
Instructions
- 1
Place the chicken breast into a slow cooker. Add 1 tablespoon garlic salt, 1 tablespoon onion powder, 1/3 cup canned chipotle peppers, and 2 tablespoons honey to the slow cooker with the chicken.
⏱️ 5 min
- 2
Mix the ingredients by hand, wearing gloves, until the chicken is thoroughly coated. Place the lid on the slow cooker and cook on high for 2-3 hours.
⏱️ 180 min
- 3
While the chicken is cooking, prepare the high protein chipotle sauce. Combine all the High Protein Chipotle Sauce ingredients in a blender: 2 cups cottage cheese, 2 tablespoons light mayo, 50 grams canned chipotle peppers, 1/2 tablespoon garlic salt, 1/2 tablespoon black pepper, 1 tablespoon honey, and 1/2 cup fat free milk. Blend until the mixture is smooth.
⏱️ 10 min
- 4
Once the chicken is cooked, use two forks to shred it directly in the slow cooker until it is finely shredded.
⏱️ 5 min
- 5
Pour the blended high protein chipotle sauce over the shredded chicken in the slow cooker. Add 3 1/2 cups fat free mozzarella, 6 cooked center cut bacon slices, and 10 grams fresh chives to the slow cooker. Stir everything together with a wooden spoon until all ingredients are well combined and the filling is thick and cheesy.
⏱️ 10 min
- 6
In a large bowl, add 500 grams self rising flour, 520 grams Greek yogurt, 1 tablespoon garlic salt, and 1 tablespoon Italian seasoning. Mix the ingredients by hand until they form a clumpy mixture.
⏱️ 5 min
- 7
Transfer the dough mixture to a clean, flat surface. Knead the dough by hand for a few minutes until it becomes smooth and cohesive. Cut the dough into 10 equal pieces and shape each piece into a smooth ball.
⏱️ 10 min
- 8
Lightly dust a clean surface with flour. Take one dough ball and use a rolling pin to roll it out until it is very thin. Place a generous portion of the prepared chipotle chicken filling in the center of the rolled-out dough. Sprinkle additional fat free mozzarella on top of the filling.
⏱️ 15 min
- 9
Fold one side of the dough over the filling to meet the other side. Pinch the edges of the dough together firmly to seal the hot pocket. Repeat for all 10 hot pockets.
⏱️ 15 min
- 10
Heat a pan on a stovetop. Place the assembled hot pockets into the hot pan. Cover the pan with a lid and toast the hot pockets until they are golden brown on both sides.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken Bacon Hot Pockets
For the Dough
- 500 grams self rising flour
- 520 grams Greek yogurt, 0% fat
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
For the Chipotle Chicken Filling
- 40 ounces chicken breast
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1/3 cup canned chipotle peppers
- 2 tablespoons honey
- 3 1/2 cups fat free mozzarella
- 6 cooked center cut bacon slices
- 10 grams fresh chives
For the High Protein Chipotle Sauce
- 2 cups cottage cheese
- 2 tablespoons light mayo
- 50 grams canned chipotle peppers
- 1/2 tablespoon garlic salt
- 1/2 tablespoon black pepper
- 1 tablespoon honey
- 1/2 cup fat free milk
Instructions
- 1
Place the chicken breast into a slow cooker. Add 1 tablespoon garlic salt, 1 tablespoon onion powder, 1/3 cup canned chipotle peppers, and 2 tablespoons honey to the slow cooker with the chicken.
⏱️ 5 min - 2
Mix the ingredients by hand, wearing gloves, until the chicken is thoroughly coated. Place the lid on the slow cooker and cook on high for 2-3 hours.
⏱️ 180 min - 3
While the chicken is cooking, prepare the high protein chipotle sauce. Combine all the High Protein Chipotle Sauce ingredients in a blender: 2 cups cottage cheese, 2 tablespoons light mayo, 50 grams canned chipotle peppers, 1/2 tablespoon garlic salt, 1/2 tablespoon black pepper, 1 tablespoon honey, and 1/2 cup fat free milk. Blend until the mixture is smooth.
⏱️ 10 min - 4
Once the chicken is cooked, use two forks to shred it directly in the slow cooker until it is finely shredded.
⏱️ 5 min - 5
Pour the blended high protein chipotle sauce over the shredded chicken in the slow cooker. Add 3 1/2 cups fat free mozzarella, 6 cooked center cut bacon slices, and 10 grams fresh chives to the slow cooker. Stir everything together with a wooden spoon until all ingredients are well combined and the filling is thick and cheesy.
⏱️ 10 min - 6
In a large bowl, add 500 grams self rising flour, 520 grams Greek yogurt, 1 tablespoon garlic salt, and 1 tablespoon Italian seasoning. Mix the ingredients by hand until they form a clumpy mixture.
⏱️ 5 min - 7
Transfer the dough mixture to a clean, flat surface. Knead the dough by hand for a few minutes until it becomes smooth and cohesive. Cut the dough into 10 equal pieces and shape each piece into a smooth ball.
⏱️ 10 min - 8
Lightly dust a clean surface with flour. Take one dough ball and use a rolling pin to roll it out until it is very thin. Place a generous portion of the prepared chipotle chicken filling in the center of the rolled-out dough. Sprinkle additional fat free mozzarella on top of the filling.
⏱️ 15 min - 9
Fold one side of the dough over the filling to meet the other side. Pinch the edges of the dough together firmly to seal the hot pocket. Repeat for all 10 hot pockets.
⏱️ 15 min - 10
Heat a pan on a stovetop. Place the assembled hot pockets into the hot pan. Cover the pan with a lid and toast the hot pockets until they are golden brown on both sides.
⏱️ 30 min