Loaded Cheesy Pocket Tacos

Step 2: Assemble the Pocket Tacos

1. Preheat your oven to 400°F (200°C) if baking, or heat a skillet if frying.
2. Lay out a tortilla on a clean surface. Spoon about 2–3 tablespoons of the filling onto one half of the tortilla.
3. Sprinkle a little extra cheese on top of the filling for that ooey-gooey factor.
4. Fold the tortilla over the filling to form a semi-circle or pocket. Press the edges together firmly, using a fork to crimp and seal.
5. Repeat until all tortillas are filled.

Step 3: Cook the Pocket Tacos

Baking Method:

1. Place the tacos on a baking sheet lined with parchment paper.
2. Brush the tops with beaten egg for a golden finish.
3. Bake for 12–15 minutes, flipping halfway, until the tortillas are crispy and golden.

Skillet Method (Crispy & Quick):

1. Heat a non-stick skillet over medium heat and lightly grease with oil.
2. Place the tacos in the skillet and cook 3–4 minutes per side, pressing gently, until golden and crispy.

Step 4: Serve and Enjoy

• Remove the pocket tacos from the oven or skillet and let them cool for a minute.
• Serve with your favorite toppings like sour cream, salsa, or guacamole.
• Optional: Garnish with fresh cilantro or a squeeze of lime juice for extra zing.

Tips for Perfect Loaded Cheesy Pocket Tacos

• Cheese Choices: Use a combination of cheddar, Monterey Jack, or mozzarella for extra gooeyness.
• Make Ahead: You can assemble the tacos and freeze them before cooking. Bake or pan-fry straight from frozen, adding a few extra minutes to the cooking time.
• Crispy Hack: For extra crunch, lightly spray or brush the tacos with oil before baking.

These Loaded Cheesy Pocket Tacos are a fun, customizable, and crowd-pleasing dish. Perfect for game nights, after-school snacks, or a casual dinner, they combine the best of tacos and cheese in one convenient, hand-held pocket. Each bite is a combination of melty cheese, seasoned meat, and crispy tortilla—simply irresistible.

If you want, I can also create a shortcut version that’s ready in 20 minutes using pre-cooked chicken and store-bought taco sauce, perfect for when you’re in a rush.

Do you want me to make that version too?