Description
Delicious and easy-to-make Cheesy Chicken Taco Pockets featuring seasoned shredded chicken and a blend of cheddar and mozzarella cheeses, all wrapped in flaky crescent roll dough and baked to golden perfection. Perfect as a flavorful appetizer or a fun main dish for any occasion.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken (shredded or diced)
- 1 packet taco seasoning mix (or homemade)
- 1/4 cup water (for seasoning mix)
Cheese Mixture
- 1/2 cup cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup salsa (optional, for added flavor)
Pocket Dough and Toppings
- 1 can refrigerated crescent roll dough (8 oz)
- 1 tbsp olive oil (for brushing)
- 1 tsp garlic powder (optional, for extra flavor)
- 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.
- Prepare Chicken Filling. In a mixing bowl, combine the shredded or diced cooked chicken with the taco seasoning mix and water. Stir well until the seasoning is evenly distributed and coated onto the chicken.
- Mix Cheese and Chicken. Add the softened cream cheese, shredded cheddar, and mozzarella cheeses to the seasoned chicken. Mix thoroughly until the combination is creamy and evenly blended. Optionally, stir in salsa to add extra flavor and moisture.
- Prepare Crescent Dough. Open the can of refrigerated crescent roll dough and carefully separate it into 8 triangles. For sturdier pockets, you can pinch the perforations slightly to form solid rectangles, but this step is optional.
- Assemble Pockets. Spoon the chicken and cheese mixture onto the center of each crescent roll triangle. Fold the dough over the filling to form a pocket shape and pinch the edges securely to seal the filling inside.
- Brush and Season. Lightly brush each pocket on top with olive oil. If desired, sprinkle garlic powder over the tops for extra flavor.
- Bake. Arrange the pockets on the prepared baking sheet and bake in the preheated oven for 12-15 minutes or until they are golden brown and puffy.
- Serve. Remove from oven and allow the taco pockets to cool slightly. Garnish with freshly chopped cilantro and serve warm with sour cream or guacamole for dipping, if desired.
Notes
- You can substitute the taco seasoning packet with a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, and salt.
- For a spicier kick, add diced jalapeños to the filling.
- Ensure the cream cheese is softened to blend smoothly with the chicken and cheeses.
- If you prefer a crispier crust, brush the pockets with an egg wash instead of olive oil before baking.
- Leftover pockets can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
