Creamy Chicken Fajita Bread Pockets (Print Format)
Crisp bread pockets stuffed with creamy chicken, peppers, and cheese, perfect for gatherings or family meals.
# Ingredients:
→ For the Chicken
01 -
1 lb boneless chicken breast
02 -
1 tsp smoked paprika
03 -
Salt to taste
04 -
1 tbsp garlic powder
05 -
1 tsp black pepper
06 -
1 tsp cumin powder
07 -
1 tbsp Italian seasoning
08 -
Oil for cooking
09 -
1 cup mixed bell pepper
10 -
1 onion, diced
11 -
1 tbsp fresh garlic, minced
12 -
1 cup heavy whipping cream
13 -
1/2 cup cream cheese
14 -
1 cup mozzarella cheese
→ To Assemble
15 -
3 loaves of bread
→ For the Slurry
16 -
1/2 cup all-purpose flour
17 -
1/4 cup water
→ For Coating
18 -
2 cups panko bread crumbs
19 -
2 eggs
20 -
1/3 cup milk
21 -
Salt to taste
# Steps:
01 -
Cut the chicken into small cubes. Heat oil in a pan over medium heat. Add chicken and cook until it changes color. Season with salt, pepper, paprika, cumin powder, Italian seasoning, and garlic powder. Cook for 8-10 minutes or until fully cooked.
02 -
Add garlic and sauté for 30 seconds or until fragrant. Add bell pepper and onion. Mix and cook for 2-3 minutes until the vegetables are tender.
03 -
Add heavy whipping cream and cook until it thickens. Stir in cream cheese. Check spices and adjust to taste.
04 -
Remove the mixture from the heat and let it cool. Stir in mozzarella cheese once cooled.
05 -
In a bowl, mix together flour and water to make the slurry.
06 -
Flatten the bread slices with a rolling pin and cut off the edges. Spread a thin layer of the slurry on the edges of the bread. Place 1 tablespoon of the chicken mixture on one side of the bread and fold the other side over to seal. Press the edges with a fork to seal.
07 -
Repeat with the remaining bread and chicken mixture. In a bowl, whisk eggs, milk, and salt. Coat the bread pockets in the egg mixture, then in panko bread crumbs.
08 -
You can freeze the bread pockets at this stage for later use or fry in oil on high. Once oil is hot, drop the heat to medium. Fry 2-3 pieces at a time for 3-4 minutes or until golden brown and crisp.