Maseca Hot Pockets

Mexican Style Hot PocketsQuick and Easy Hot Pockets. Make this easy tortilla filled treat … fry or deep fry. Chicken, ham and jalapeño Monterey Jack Cheese filling is my favorite but try any number of fillings. You don’t need a tortilla press unless you have a need for perfectly round tortillas. For this recipe perfectly round will make little difference. You just need a rolling pin, waxed paper or plastic wrap. I benefited from a very thin metal blade spatula too. BTW these Mexican Style Hot Pockets are great cold too! Thank you Carly for the Hot Pocket idea!

Recipe

Makes four hot pockets

Cooking oil for frying, an oil that tolerates high heat (olive oil not recommended)

1 cup Maseca-scoop without packing
Scant 1/4 Teaspoon salt
2/3 Cup water
4 Very thin chicken breast fillets (I used chicken strips-a little too narrow)
2 Tablespoons olive oil
1 Teaspoon Mexican mixed spices-like Schillings
4 Slices Jalapeño Monterey Jack Cheese
4 Slices 1/4 inch thick cooked ham

(Chicken, cheese and ham slices should measure about 4 inches square, each slice. You will be able to eyeball as you layer these onto your rolled tortilla for appropriate size … a size that can be covered easily with the tortilla.)

Preheat oven to 450 degrees. Dip the chicken into the olive oil and coat. Sprinkle with the Mexican spices and then place onto a baking dish. Place into the oven for 15 minutes, 10 minutes for tenders/strips. Remove and let finish the out of oven cooking … cooling.

Mix the Maseca, salt and water in a bowl. Form into one ball. Then divide into 4 equal parts. Roll each into a ball. Place one roll at a time onto the waxed paper and cover with another piece of waxed paper. Roll the dough to about 7-8 inches round if you can. Very carefully remove the waxed paper from the top of the tortilla. It comes off pretty easily if you go slowly.

Place the cooled chicken, cheese and ham onto the rolled tortilla. Fold the tortilla up and around the filling carefully. I use the spatula to help loosen the tortilla from the bottom waxed paper. There is room for error and the dough pinches back if a tiny hole appears.

Place each pocket into the hot oil (oil should be heated over medium high heat, inch or two deep is recommended). Cook one to two at a time until golden brown.

Here are some photos to give you a better look at the process.

Mexican Hot Pockets

Mexican Style Hot PocketsMexican Style Hot PocketsMexican Style Hot Pockets


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