Description
These Cheesy Chicken Taco Pockets are a delicious, easy-to-make snack or meal featuring seasoned shredded chicken mixed with creamy cheeses wrapped in flaky crescent roll dough. Baked until golden and bubbly, they make perfect hand-held tacos with a crispy crust and a gooey, flavorful filling. Ideal for game day, parties, or a quick family dinner.
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)
- 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 and Topping
- 1 can refrigerated crescent roll dough (8 oz)
- 1 tbsp olive oil (for brushing)
- 1 tsp garlic powder (optional, for extra flavor)
Garnish and Serving
- Fresh cilantro (chopped, for garnish)
- Sour cream or guacamole (for dipping, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Season Chicken: In a medium-sized bowl, combine the shredded chicken with the taco seasoning mix and the 1/4 cup of water. Stir thoroughly until the chicken is evenly coated with the seasoning.
- Add Cheeses: Add the softened cream cheese, shredded cheddar, and shredded mozzarella to the seasoned chicken mixture. Mix well until the mixture is creamy and all ingredients are combined nicely. You can also stir in salsa at this point if you want extra flavor and moisture.
- Prepare Dough: Open the can of refrigerated crescent roll dough and separate it into 8 triangles along the perforations. For sturdier pockets, you may pinch the perforations to create a solid rectangle shape instead of separate triangles.
- Fill Pockets: Spoon the chicken and cheese mixture onto the center of each crescent roll triangle. Carefully fold the edges over the filling to form a pocket and pinch the edges tightly to seal the filling inside.
- Brush and Season: Place the pockets on the prepared baking sheet. Brush the tops with olive oil and sprinkle with garlic powder if using. This will add flavor and help the dough brown beautifully.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the pockets are golden brown and puffed up.
- Serve: Allow the pockets to cool slightly on the baking sheet. Garnish with freshly chopped cilantro and serve warm with sour cream or guacamole for dipping.
Notes
- You can substitute the chicken for ground beef or turkey if preferred.
- For a spicier kick, add diced jalapeños or hot sauce to the filling mixture.
- Make sure the cream cheese is softened to blend smoothly into the filling.
- Seal the edges well to avoid any filling leaking during baking.
- Serve immediately for best texture, though leftovers can be reheated.
