Hot Pockets were invented in 1983 by Iranian immigrants who couldn't find Middle Eastern flatbread in America.
High Protein Mexican Chicken Hotpockets
Indulge in these mouthwatering Mexican chicken hotpockets, packed with protein and bursting with flavor! Using tender shredded chicken, zesty taco seasoning, and gooey cheese, these handheld delights are not only perfect for a quick meal prep but are also sure to impress at any gathering. Get ready to savor every bite of this savory twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(5)
- 60g bell pepper, diced (optional) (2.12 oz)optional
- Cilantro *optionaloptional
- 60g corn (optional, for texture) (2.12 oz)optional
- 1-2 cloves fresh garlic, minced
- 1 white onion, finely chopped
🥩Meat & Seafood(1)
- 500g chicken breast, cut into small pieces (1.1 lbs)
🥛Dairy & Eggs(2)
- 160g grated 30+ cheese or a mix of cheddar and young cheese (5.65 oz)
- 80g light cream cheese (2.82 oz)
🫙Pantry Staples(2)
- Baking spray or a bit of oil
- 350g flour (2.8 cup)
🧂Spices & Seasonings(1)
- Pinch of salt
🍯Sauces & Condiments(1)
- 1 tbsp Sriracha (15 ml)
📦Other(3)
- 1 tbsp BBQ sauce (less sugar) (15 ml)
- 2 tbsp fajita spices (30 ml)
- 410g Skyr (11g protein per 100g) (14.5 oz)
👨🍳 Instructions
- 1
Marinate the chicken: Cut the chicken as finely as possible. Mix with fajita spices, Sriracha, and BBQ sauce. Let marinate for at least 15 minutes.
- 2
Make the dough: Mix flour, Skyr, and salt until coarse dough clumps form. Knead into a smooth ball. Divide into 8 equal pieces.
- 3
Prepare the filling: Heat a pan with baking spray or a bit of oil. Sauté the onion and fresh garlic briefly, add the chicken and cook until golden brown. Add corn and bell pepper and cook briefly. Stir in the cream cheese and mix until creamy. Let cool slightly.
- 4
Fill & shape the hotpockets: Roll each dough ball into a flat circle. Spread a bit of cheese in the center. Spoon 1/8 of the chicken filling on top. Sprinkle some cheese over it. Fold closed, pinching the edges tightly. Turn over and press lightly.
- 5
Bake: Heat a pan with baking spray or oil. Cook the hotpockets with a lid on, about 3-4 minutes per side, until golden brown and crispy.
💡 Pro Tips
- ✓Dice chicken to 1/4-inch pieces maximum because larger pieces create steam pockets that rupture the dough during cooking, while smaller pieces distribute protein more evenly.technique1/4-inch pieces
- ✓Cool your filling to below 70°F before assembly because hot filling creates steam that weakens gluten bonds and causes seal failure during cooking.timingBelow 70°F
- ✓Use full-fat cream cheese (33% fat content) rather than reduced-fat because the higher fat content prevents curdling when heated and creates better protein binding.ingredient33% fat content
- ✓Seal edges with a 1/2-inch border using the tine method (fork pressing) because it creates 3x stronger mechanical bonds than finger pinching alone.technique1/2-inch border
- ✓Cook covered at medium heat (300-325°F pan temperature) because the steam creates even heat distribution while preventing the bottom from burning before the protein reaches 165°F internal temperature.equipment300-325°F
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