LOADED CHEESY POCKET TACOS: A SAVORY TWIST ON A CLASSIC

HOW TO CREATE DELICIOUSLY LOADED CHEESY POCKET TACOS: A Tasty Take on a Timeless Favorite

These Loaded Cheesy Pocket Tacos offer a delightful reimagination of the classic taco. Encased in a warm, flaky pocket, you’ll find flavorful seasoned meat, gooey melted cheese, and an array of vibrant toppings. This dish elevates the traditional taco experience, perfect for gatherings, weeknight dinners, or a satisfying on-the-go snack.

Loaded Cheesy Pocket Tacos bring a captivating twist to the conventional taco fare. Nestled within a pocket, they boast a buttery, golden crust and tantalizing fillings, sure to earn a spot in your repertoire of favorite recipes. Whether served at a festive occasion or a casual supper, these pocket tacos are bound to impress even the most discerning palates. Indulge in each bite, savoring the melty, cheesy richness and the harmonious blend of savory spices.

**INGREDIENTS:**

**FOR THE POCKET DOUGH:**

– 2 cups of all-purpose flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold, cubed unsalted butter
– 1/2 cup of water

**FOR THE FILLING:**

– 1 pound of ground beef or turkey
– 1 packet of taco seasoning mix
– 1 cup of shredded cheddar cheese
– 1 cup of diced tomatoes
– 1/2 cup of chopped green onions
– 1/4 cup of sliced jalapeños (optional)
– Sour cream and salsa for garnish

**PREPARATION METHOD:**

**1st Step**

In a large bowl, combine the dry ingredients (flour, baking powder, and salt). Add the cold, cubed butter and incorporate it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

**2nd Step**

Gradually add water while continuing to mix until the dough begins to come together. Form it into a ball, cover with plastic wrap, and refrigerate for at least half an hour.

**3rd Step**

Brown the ground beef or turkey in a pan over medium heat until cooked through. Drain excess fat if needed, then add the taco seasoning mix according to package instructions. Set aside to cool.

**4th Step**

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper. On a floured surface, roll out the chilled dough to a quarter-inch thickness.

**5th Step**

Using a glass or circular cutter, make circles from the dough. Spoon a tablespoon of the cooled meat mixture onto one side of each circle, leaving space around the edges.

**6th Step**

Top the meat with shredded cheese, diced tomatoes, chopped green onions, and sliced jalapeños if desired.

**7th Step**

Fold the dough over the filling to create a half-moon shape. Press the edges with your fingers to seal, then use a fork to crimp and secure them further.

**8th Step**

Place the filled pockets onto the prepared baking sheet and bake for 20 to 25 minutes, or until golden brown.

**9th Step**

Allow the tacos to cool for a few minutes before serving. Garnish with dollops of sour cream and a sprinkle of salsa on top. Enjoy your loaded cheesy pocket tacos!