Taco Pockets

Today's recipe is something my kids love, and I love it because everyone can agree on something. If you lived (or are living) in a house with several siblings then you know this can be a challenge. So when I find a recipe that everyone likes, I keep it in rotation. 

Makes 12 Taco Pockets:

I Lb. of chicken, I had tenders so I used tenders 

6 oz. grated Colby Jack cheese

1 can re-fried beans

2 sheets of crescent dough, found by the crescent rolls

1 package of taco seasoning

1 large tomato or 2 small ones

1/4 C. chopped red onion

4 tsp. water

1 egg

1 Tbsp Olive Oil

1 - 12 cup muffin tin

Cooking spray

Preheat oven to 350. Season chicken with 1/2 the packet of taco seasoning and 1 Tbsp olive oil. Let sit for 10 - 15 minutes. 

Cook the chicken on med heat about 5-7 minutes on the 1st side....while it's cooking on the 1st side chop your onions.

Flip the chicken and add the onions. You don't have to do much of anything other than throw them in and turn the heat down just a little so the onions don't burn. You want them to add flavor but pretty much just blend into everything once cooked. 

Cook another 5 minutes. While the chicken finishes cooking chop your tomatoes, add them to a med/large bowl and grate your cheese, set it aside for later use.

Once the chicken has finished cooking let it cool for a few minutes then chop the chicken and add it to the tomato mixture along with the cooked onions. Add the other half of the taco season mix and the 2 tsp. of water. Add this back to the pan to just heat the tomatoes and to get the taco seasoning and water nice and mixed up with the chicken.

Once the chicken mix has heated up just a little add it back to the bowl. Now in the same pan you cooked the chicken add your re-fried bean with a little water to just thin it out. Heat it all the way through. 

As your beans are heating through, roll your crescent sheet out and cut them into 6 even pieces. I roll out one at a time as needed.

Once beans has heated through, it's time to assemble. Ignore my muffin tin! I works great and is "seasoned." Spray your muffin tin with cooking spray and lay one square(ish) down into the tin. Try very hard to not stretch your dough or it will rip. Now layer, 1 Tbsp Beans, 1 Tbsp Cheese, and then 1 Tbsp Chicken mix.

After you get everything into the little "Pocket" you will want to close your pocket up. It's very easy. Just fold each corner into the middle and pinch it up. Easy Peasy Lemon Squeezy. 

Once you have them looking all pretty you will want to brush an egg wash over them all. 1 egg and   1 Tbsp water, beat, brush it over each taco pocket. 

Pop them into the oven and bake them for 12-16 minutes or until golden brown on the top. Once out of the oven let them cool for 5-8 maybe even 10 minutes. I'm serious about this step. IF you don't the beans will just plop right out of the bottom of that pretty little pocket you just made. 

Here is where you tell the kitchen "helpers" that their services were not needed today as nothing was dropped on the floor. Sorry ladies, maybe next time.

I ate mine with sour cream and avocado and it was yummy. The leftovers I wrapped each one in cling wrap and then put them in a gallon sized zip lock bag. The next morning I ate one and had coffee with it and it was just as yummy!