Tuesday, February 11, 2014

Made From Scratch


Our son is an avid Hot Pockets freak.  He asks for them every single time someone says they are going to the store. We buy them every once in a blue moon as a treat, but we generally don't eat frozen or prepackaged foods.  

So why not make him homemade Hot Pockets?  His usual favorites are either ham and cheese or pizza.  But, being a true Texan and a Tex-Mex fan, I went with a chicken taco filling.  You really can fill these with anything you want, even vegetarian.  I also dressed them up a little and gave it a slightly crunchy coating with some Ritz crackers.  And, of course, it wouldn't be complete without a Monterrey Jack cheese sauce.  And you know what?  He loved them!  Darn tasty!

HOMEMADE HOT POCKETS
2 1/2 C cooked, shredded chicken
1 sheet puff pastry, thawed
12 ounces cream cheese, softened
1 packet taco seasoning
1/2 C shredded Monterrey Jack cheese
2 eggs
1 sleeve Ritz crackers, finely crushed (I used garlic butter flavor)

FOR THE SAUCE:
1/4 C butter
1/4 C flour
2 1/4 to 1/2 C half and half
2 teaspoons chicken bouillon
1 C shredded Monterrey Jack cheese

Preheat the oven to 375 degrees.  On a floured board, roll the puff pastry sheet out a bit.  Cut into four pieces.  Mix the chicken, taco seasoning, 1/2 C Monterrey Jack cheese, and cream cheese together in a bowl.  Divide this filling into fours and put into the center of each piece of puff pastry.  Fold the sides and ends over the filling, making sure to cover all of the filling.

Mix the eggs with a couple of tablespoons of water.  Dip each pocket into the egg wash and then into the crushed Ritz crackers.  Place them seam side down on a baking sheet. Bake 25-30 minutes or until the pastry is fully cooked and browned.

Meanwhile, melt the butter into a pot over medium high heat. Whisk in the flour.  Quickly whisk in the half and half and the chicken bouillon.  Cook until thickened and bubbly.  Remove from the heat and whisk in the 1 C Monterrey Jack cheese until completely melted.  Add the additional 1/4 C half and half if the sauce is too thick.

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