Ohhh yes—this is comfort food chaos in taco form 🌮🧀💥. Let’s make loaded cheesy pocket tacos that are gooey, crispy, and fully indulgent.
Loaded Cheesy Pocket Tacos
Ingredients (makes ~6 tacos):
- 6 small flour tortillas (or mini pita pockets)
- 1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)
- 1/2 lb (225 g) cooked chicken, beef, or ground taco meat
- 1/4 cup diced onions
- 1/4 cup diced bell peppers
- 1/2 cup black beans or corn (optional)
- 1 tsp taco seasoning (or more to taste)
- 2 tbsp butter or oil for pan-frying
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro
Instructions:
- Prep filling:
- In a pan, sauté onions and peppers until soft.
- Add your cooked meat, beans/corn (if using), and taco seasoning. Stir and cook 2–3 minutes until heated through.
- Remove from heat and mix in half of the shredded cheese.
- Assemble tacos:
- Place a scoop of filling in the center of each tortilla or pocket.
- Fold over like a taco or pocket, sealing edges with a little extra cheese (acts like glue!).
- Cook / crisp:
- Heat a skillet over medium heat and melt a little butter or oil.
- Cook the tacos 2–3 minutes per side until golden and crispy, and the cheese inside is melted.
- Serve loaded:
- Top with sour cream, guac, salsa, and cilantro for max indulgence.
💡 Extra indulgence hacks:
- Double cheese bomb: Add a cube of mozzarella in the center of each taco for a molten cheese explosion.
- Spicy twist: Add jalapeños or hot sauce to the filling.
- Oven version: Bake at 375°F (190°C) for 10–12 minutes for crispier edges.
If you want, I can make a “mega loaded cheesy pocket taco” recipe that’s basically cheese bombs + taco chaos + bacon + jalapeño. It’s next-level over-the-top delicious.
Do you want me to do that?
