🧀 Cheesy Pocket Tacos
Ingredients (makes 6–8 tacos)
-
6–8 small flour tortillas
-
1 cup shredded cheese (cheddar, mozzarella, or a blend)
-
1 cup cooked meat (ground beef, chicken, or turkey; optional for vegetarian version)
-
½ cup salsa or taco sauce
-
1 tsp taco seasoning (optional)
-
1 tbsp butter or oil for cooking
-
Optional toppings: sour cream, guacamole, chopped lettuce, diced tomatoes
Instructions
1. Prepare Filling
-
In a skillet over medium heat, cook ground meat (if using) until fully browned.
-
Drain excess fat and stir in taco seasoning and salsa.
-
Remove from heat and let cool slightly.
2. Assemble Pocket Tacos
-
Lay out a tortilla.
-
Add 1–2 tablespoons of meat (or just cheese for vegetarian) in the center.
-
Sprinkle shredded cheese over the filling.
-
Fold tortilla in half to create a pocket. Press edges gently to seal.
3. Cook the Tacos
-
Skillet Method: Heat butter or oil in a skillet over medium heat. Cook tacos 2–3 minutes per side until golden and cheese is melted.
-
Oven Method: Preheat oven to 375°F (190°C), place tacos on a baking sheet, and bake 8–10 minutes until warm and crispy.
4. Serve
-
Serve warm with sour cream, guacamole, or extra salsa.
-
Optional: Top with fresh cilantro, diced onions, or a squeeze of lime for extra flavor.
Tips & Variations
-
Cheese Lovers: Add a mix of cheddar, pepper jack, and mozzarella for gooey, melty goodness.
-
Spicy Kick: Add sliced jalapeños or a dash of hot sauce inside.
-
Vegetarian: Use sautéed mushrooms, beans, or bell peppers instead of meat.
-
Crispier Tacos: Toast lightly in a skillet or oven after filling for extra crunch.
I can also make a super easy microwave version of Cheesy Pocket Tacos in under 5 minutes if you want a quick snack option.
Do you want me to do that?
