Oh yes 😋 Stuffed Cheesy Pocket Tacos—crispy, melty, and loaded with cheesy goodness. Think of them as a cross between a taco and a calzone: handheld, cheesy, and irresistible.
Stuffed Cheesy Pocket Tacos
Servings: 4–6
Prep time: 15 min
Cook time: 10–12 min
Ingredients
- 6–8 small flour tortillas
- 1 cup cooked shredded chicken, ground beef, or cooked taco meat
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or Mexican blend)
- 1/2 cup diced bell peppers or onions (optional)
- 1/2 tsp chili powder or taco seasoning
- Cooking spray or a little butter
Optional toppings for serving: sour cream, salsa, guacamole
Instructions
- Prepare filling
- In a bowl, mix meat, 1 cup cheese, diced veggies, and taco seasoning.
- Assemble tacos
- Lay tortilla flat. Spoon filling on half, leaving edges clear.
- Fold over and press edges with a fork to seal.
- Cook
- Heat a skillet over medium heat.
- Lightly spray or butter pan.
- Cook pockets 3–4 minutes per side until golden brown and cheese melts.
- Serve
- Serve hot with sour cream, salsa, or guacamole.
🔥 Pro Tips
- Extra crispy: Brush lightly with butter before cooking.
- Cheese pull: Don’t overfill, or it will leak.
- Make-ahead: Assemble, freeze on a tray, then cook straight from freezer (add 2–3 extra minutes).
- Flavor twists: Add jalapeños, black beans, corn, or taco sauce inside.
I can also give a baked oven version or air fryer version that’s faster and extra crispy if you want.
Do you want the air fryer version?
