Crispy BBQ Chicken Pockets
These are a total hit with my kids! I cut tortillas into triangles, layered Borden Jalapeño Jack slices, shredded chicken, and BBQ sauce, then folded them up. The trick? Place another pan on top while baking so they crisp evenly on both sides—so genius.
Ingredients
- 8 flour tortillas
- 8 Borden Jalapeño Jack cheese slices halved
- 3 cups shredded cooked chicken
- ½ cup BBQ sauce
- Olive oil spray
Let's Make It
- Preheat oven to 400°F. Line a baking sheet with parchment and spray lightly with olive oil.
- Take each tortilla and cut a ½-inch triangle out of opposite sides—this simple hack makes folding easier and prevents the pockets from being too bulky.
- Place half a slice of cheese in the center, add shredded chicken and a spoonful of BBQ sauce, then layer the other half slice of cheese on top.
- Fold the tortilla edges inward to form a pocket.
- Arrange folded pockets seam side down on the baking sheet. Spray tops with olive oil.
- Place another baking sheet on top of the pockets to weigh them down and help them crisp evenly.
- Bake for 10–12 minutes, flipping once if needed, until golden brown and crispy.
- Cool before freezing, or serve warm.