Fajita Pockets: A Tasty Twist on Classic Fajitas

Who doesn’t love fajitas? They’re packed with flavor, colorful veggies, and tender chicken. But what if I told you that you could take all that goodness and wrap it up into a portable, crispy pocket? That’s right! These Fajita Pockets are the perfect fusion of traditional fajitas and handheld snacks. They’re easy to make, fun to eat, and guaranteed to be a hit with the whole family.

Method

Cook the Chicken

Start by heating the olive oil in a skillet over medium-high heat. Once the oil is hot, add the cubed chicken pieces along with the fajita seasoning. Stir well to ensure that the seasoning coats each piece of chicken. Cook the chicken for about 5 to 7 minutes, stirring occasionally to allow even cooking. You want the chicken to develop a slight golden color, indicating that it’s searing properly and locking in those bold flavors. Make sure the chicken is fully cooked through and no longer pink in the center before moving on to the next step.

Add the Veggies

After the chicken has cooked through, it’s time to add some vibrant colors and crunch! Toss in the diced onions and bell peppers. Continue to cook the mixture, stirring frequently to avoid burning. The onions should become translucent and the peppers will soften slightly while still retaining a bit of their crispness. This step usually takes around 3 to 5 minutes. Once the veggies are tender and the chicken is cooked to perfection, remove the skillet from the heat and transfer the mixture to a mixing bowl.

Mix with Cheese

While the chicken and veggie mix is still warm, add the shredded Monterey Jack cheese to the bowl. The residual heat will help the cheese melt slightly, binding the ingredients together and giving the filling a creamy texture. Stir well until the cheese is evenly distributed throughout the mixture. Set this bowl aside while you prepare the tortillas.

Form the Pockets

Take a tortilla and make a single cut from the center to the edge. This cut will help you fold the tortilla into a cone shape. To ensure the cone holds its shape, make a simple flour and water mixture to use as edible glue. Apply a small amount of this slurry along the edge before folding. Press gently to seal the seam, forming a neat, triangular cone.

Fill and Seal

Spoon the cheesy chicken mixture into the cone, being careful not to overfill. Once filled, seal the top with a bit more flour slurry. This step helps keep the filling secure while cooking. Repeat the process with the remaining tortillas and filling until all pockets are prepared.

Air Fry

Preheat your air fryer to 400°F. Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange the pockets in the basket without overcrowding, then lightly spray the tops as well. Cook for 5 minutes, then carefully flip each pocket and cook for an additional 5 minutes. The pockets should come out golden, crispy, and perfectly cooked.

Serve

Allow the pockets to cool for a minute or two before serving. These pockets are best enjoyed with a side of sour cream, salsa, or guacamole.

Necessary Tools

• Skillet
• Mixing bowl
• Air fryer
• Cooking spray
• Knife and cutting board

Serving Suggestions

• Serve with a side of guacamole and salsa for dipping.
• Pair with a crisp green salad to balance the richness.
• Top with fresh cilantro for an extra pop of flavor.

Fun Fact

Did you know? Fajitas originally started as a humble cowboy dish in Texas, made with grilled skirt steak and onions!

Conclusion

These Fajita Pockets are more than just a meal, they’re a fun, flavorful experience! Perfect for busy weeknights or game day snacks, they’ll leave everyone at the table wanting more. Try them out and see how quickly they disappear.