Taco Pocket (Chili Dorito Melt)
Taco Pocket (Chili Dorito Melt)
Ingredients
For the Taco Pockets
- 4 large flour tortilla
- 2 cups chili con carne, warm
- 2 cups nacho cheese Doritos, lightly crushed
- 1 cup shredded white cheese, such as mozzarella or Monterey Jack
- 1/2 cup sour cream, or cream cheese
- 1/2 cup pickled jalapeños, sliced
- 1 tablespoon vegetable oil, for cooking, as needed
Instructions
- 1
Lay one large flour tortilla flat on a clean cutting board. Using a sharp knife, make a single cut from the center of the tortilla directly to one edge, creating a slit. This will visually divide the tortilla into four quadrants.
⏱️ 2 min
- 2
Evenly distribute the fillings into each of the four quadrants created by the slit. Place 1/2 cup of warm chili con carne into the quadrant adjacent to the cut on one side. In the quadrant directly opposite the chili con carne (and adjacent to the cut), place 1/2 cup of lightly crushed nacho cheese Doritos.
⏱️ 3 min
- 3
Next, in the quadrant adjacent to the Doritos, pile 1/4 cup of shredded white cheese. Finally, in the remaining quadrant (adjacent to the shredded cheese and completing the circle), place 2 tablespoons of sour cream (or cream cheese) and top with 2 tablespoons of sliced pickled jalapeños.
⏱️ 3 min
- 4
Begin the folding technique: Carefully fold the quadrant with the chili con carne over onto the quadrant with the crushed Doritos. Then, fold this combined section over onto the quadrant with the shredded cheese. Finally, fold the entire layered section over onto the quadrant with the sour cream and jalapeños, creating a compact, triangular pocket. The sour cream will help to seal the final fold. Repeat this process for the remaining tortillas and fillings.
⏱️ 7 min
- 5
Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of vegetable oil, or enough to lightly coat the bottom of the pan. Once hot, carefully place the folded taco pocket into the pan with the shredded cheese-filled side facing down first. This allows the cheese to melt and helps seal the tortilla.
⏱️ 1 min
- 6
Cook for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy. To ensure even melting and crisping of all sides, you may need to gently tilt the pan and lift the pocket against the side of the pan to cook each open edge. Repeat for all taco pockets, adding more oil if needed.
⏱️ 8 min
- 7
Once cooked, remove the taco pockets from the pan. For serving, cut each pocket in half to reveal the layered fillings inside. Serve warm and enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Pocket (Chili Dorito Melt)
Ingredients
For the Taco Pockets
- 4 large flour tortilla
- 2 cups chili con carne, warm
- 2 cups nacho cheese Doritos, lightly crushed
- 1 cup shredded white cheese, such as mozzarella or Monterey Jack
- 1/2 cup sour cream, or cream cheese
- 1/2 cup pickled jalapeños, sliced
- 1 tablespoon vegetable oil, for cooking, as needed
Instructions
- 1
Lay one large flour tortilla flat on a clean cutting board. Using a sharp knife, make a single cut from the center of the tortilla directly to one edge, creating a slit. This will visually divide the tortilla into four quadrants.
⏱️ 2 min - 2
Evenly distribute the fillings into each of the four quadrants created by the slit. Place 1/2 cup of warm chili con carne into the quadrant adjacent to the cut on one side. In the quadrant directly opposite the chili con carne (and adjacent to the cut), place 1/2 cup of lightly crushed nacho cheese Doritos.
⏱️ 3 min - 3
Next, in the quadrant adjacent to the Doritos, pile 1/4 cup of shredded white cheese. Finally, in the remaining quadrant (adjacent to the shredded cheese and completing the circle), place 2 tablespoons of sour cream (or cream cheese) and top with 2 tablespoons of sliced pickled jalapeños.
⏱️ 3 min - 4
Begin the folding technique: Carefully fold the quadrant with the chili con carne over onto the quadrant with the crushed Doritos. Then, fold this combined section over onto the quadrant with the shredded cheese. Finally, fold the entire layered section over onto the quadrant with the sour cream and jalapeños, creating a compact, triangular pocket. The sour cream will help to seal the final fold. Repeat this process for the remaining tortillas and fillings.
⏱️ 7 min - 5
Heat a large non-stick pan over medium-high heat. Add 1 tablespoon of vegetable oil, or enough to lightly coat the bottom of the pan. Once hot, carefully place the folded taco pocket into the pan with the shredded cheese-filled side facing down first. This allows the cheese to melt and helps seal the tortilla.
⏱️ 1 min - 6
Cook for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy. To ensure even melting and crisping of all sides, you may need to gently tilt the pan and lift the pocket against the side of the pan to cook each open edge. Repeat for all taco pockets, adding more oil if needed.
⏱️ 8 min - 7
Once cooked, remove the taco pockets from the pan. For serving, cut each pocket in half to reveal the layered fillings inside. Serve warm and enjoy immediately.
⏱️ 1 min