Description
These Cheesy Chicken Taco Pockets are a delicious and easy-to-make snack or meal, featuring a flavorful blend of seasoned chicken, creamy cheeses, and taco spices wrapped in flaky crescent roll dough. Perfectly baked until golden and served with fresh cilantro and optional dips, they make a crowd-pleasing dish that’s ready in just 25 minutes.
Ingredients
Scale
Filling
- 2 cups Cooked chicken (shredded or diced)
- 1 packet Taco seasoning mix (or homemade)
- 1/4 cup Water (for seasoning mix)
- 1/2 cup Cream cheese (softened)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1/2 cup Salsa (optional, for added flavor)
Dough & Topping
- 1 can Refrigerated crescent roll dough (8 oz)
- 1 tbsp Olive oil (for brushing)
- 1 tsp Garlic powder (optional, for extra flavor)
Garnish & Serving
- Fresh cilantro (chopped, for garnish)
- Sour cream or guacamole (for dipping, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Season Chicken: In a mixing bowl, combine the shredded chicken with the taco seasoning mix and 1/4 cup of water. Stir thoroughly until the chicken is evenly coated with the seasoning.
- Add Cheeses: Incorporate the softened cream cheese, shredded cheddar cheese, and shredded mozzarella cheese into the seasoned chicken mixture. Mix well until the filling is creamy and homogeneous.
- Prepare Dough: Open the refrigerated crescent roll dough and separate it into 8 individual triangles. If you prefer sturdier pockets, you can pinch the perforations together to form solid rectangles.
- Assemble Pockets: Spoon an even amount of the chicken and cheese filling onto the center of each dough triangle. Fold the edges over to enclose the filling completely, pinching the edges firmly to seal the pockets.
- Brush and Season: Lightly brush the tops of each pocket with olive oil and sprinkle with garlic powder if using. Arrange the pockets on the prepared baking sheet, spaced slightly apart.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the pockets are golden brown, puffed, and cooked through.
- Cool and Serve: Allow the taco pockets to cool for a few minutes before garnishing with chopped fresh cilantro. Serve warm with sour cream or guacamole for dipping, if desired.
Notes
- You can substitute the taco seasoning mix with homemade seasoning using chili powder, cumin, garlic powder, paprika, and oregano if preferred.
- Adding salsa to the filling is optional, but it provides added moisture and flavor.
- If crescent roll dough isn’t available, puff pastry can be used as a substitute.
- Make sure to pinch the edges tightly to prevent the pockets from opening during baking.
- These pockets can be made ahead and baked just before serving.
