Instructions
1. Prepare the Filling
- In a skillet, heat 1 tbsp oil over medium heat.
- Sauté diced onions and bell peppers until soft (3–4 minutes).
- Add shredded meat (or beans), corn, and taco seasoning. Stir well and cook for another 2–3 minutes. Remove from heat.
2. Assemble the Pocket Tacos
- Lay out tortillas on a flat surface.
- Place a generous spoonful of the filling on one half of each tortilla.
- Sprinkle shredded cheese on top.
- Fold the tortilla over the filling to form a half-moon or pocket. Press edges lightly to seal.
3. Cook the Pockets
Option 1: Skillet (crispy exterior)
- Heat 1 tbsp butter or oil in a skillet over medium heat.
- Cook each pocket for 2–3 minutes per side until golden brown and cheese is melted.
Option 2: Oven
- Preheat oven to 375°F (190°C).
- Place pockets on a baking sheet lined with parchment.
- Bake for 10–12 minutes, until golden and crispy.
4. Serve
- Serve warm with sour cream, salsa, guacamole, or your favorite toppings.
Tips:
- You can customize the filling with beans, diced tomatoes, jalapeños, or leftover taco meat.
- For extra cheesy pockets, mix shredded cheese into the filling as well as on top.
- Leftover pockets can be reheated in an air fryer or oven for 3–5 minutes to restore crispiness.
If you like, I can also give a 5-minute microwave version for a single cheesy pocket taco—perfect for a quick snack without frying or baking.
Do you want me to share that quick microwave version?