Chili Pockets Food

CHILI PIE POCKETS

Steps:

• In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
• Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
• Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
• Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
• In small bowl, beat egg and water with fork or whisk. Brush over dough.
• Bake 12 to 15 minutes or until light golden brown.

QUICK AND EASY CHILI-CHEESE CUPS

Steps:

• Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cups.
• Separate dough into 8 biscuits. Set aside 2 biscuits. Press remaining biscuits evenly in bottoms and up sides of muffins cups. Fill each cup with about 2 tablespoons cheese.
• Place chili in small microwavable bowl. Cover bowl with plastic wrap. Microwave on High 1 to 2 minutes or until hot, stirring once during cooking. Spoon about 1/4 cup chili on top of cheese in each muffin cup. Flatten the 2 remaining biscuits. Cut each biscuit into 3 pieces. Place 1 dough piece on top of chili in each cup. (Dough does not cover top.)
• Bake 17 to 21 minutes or until edges of biscuit cups are deep golden brown. Cool 2 minutes. Remove biscuit cups from pan. Garnish with sour cream.

HOMEMADE HOT POCKETS®

Steps:

• Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
• Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
• Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.

CHILE-CRISP FISH PACKETS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the shallot, vinegar, 1 teaspoon salt and the sugar in a small bowl. Cover and refrigerate while you prepare everything else.
• Combine 2 tablespoons of the cilantro, the ginger, garlic, chile crisp, honey and fish sauce in another small bowl and stir into a thick paste.
• Lay out 2 pieces of aluminum foil, each large enough to enclose a fish fillet in a packet, and place a fillet in the center of each. Sprinkle the fillets with the oil and season both lightly with salt all over. Coat both fillets with the chile crisp paste, making sure to cover all sides. Fold each piece of foil to enclose the fish, ensuring each is airtight. Place the packets on a baking sheet and bake for 10 to 15 minutes; when you open the packets, the fish should be opaque all the way through.
• Unwrap the fillets and serve each topped with quick-pickled shallots and the remaining 2 tablespoons of cilantro.

CHEESY TACO POCKETS

Steps:

• Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
• Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
• Add garlic and cook for one more minute, stirring constantly.
• Drain all the grease from the pan and return to the heat.
• Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
• Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
• Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
• On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
• Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
• Mix the egg and water together and brush pastry edges with it.
• Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
• Repeat until all ingredients are used.
• Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
• Bake at 375 degrees for about 15-17 minutes or until golden brown.
• OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
• Great served with sour cream, catsup or your favorite dip.

STUFFED MASA POCKETS WITH GREEN CHILES AND CHEESE

Steps:

• For filling:
• Char poblano chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chiles into 1/4-inch strips.
• Place tomatoes in processor; chop coarsely. Heat oil in large saucepan over medium-high heat. Add tomatoes and cook 3 minutes, stirring occasionally. Add chiles; cook until mixture thickens, stirring often, about 5 minutes. Remove from heat; mix in cheese. Season with salt.
• For dough:
• Combine fresh masa or masa harina mixture, flour, baking powder, and salt in large bowl. Knead to blend well, adding warm water by tablespoonfuls as needed until dough is soft but not sticky. Divide dough into 10 equal portions; roll each into ball. Place balls on sheet of aluminum foil. Cover balls of dough with plastic wrap to prevent drying.
• Cut two 8-inch rounds from heavy-duty resealable plastic bag. Place 1 round on bottom half of tortilla press. Place 1 dough ball in center; top with second plastic round. Close tortilla press, gently flattening dough to 4-inch round about 1/4 inch thick. Peel off top plastic. Lift bottom plastic and peel dough round off. Place on sheet of waxed paper. Shape remaining 9 balls into 4-inch rounds.
• Line baking sheet with aluminum foil. Heat heavy large griddle or skillet over medium heat. Place two 4-inch rounds at a time on griddle or skillet. Cook until just light brown, about 2 minutes per side. Transfer gorditas to prepared baking sheet. (Filling and gorditas can be made 2 hours ahead. Cover loosely; let stand at room temperature.)
• Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Attach deep-fry thermometer. Heat oil over medium heat to 325°F to 350°F. Fry 2 or 3 gorditas at a time until crisp and slightly puffed, 30 seconds per side. Transfer to paper towels to drain.
• Cut halfway around edge of each gordita to make opening. Gently squeeze sides to open shell. Spoon about 1/4 cup filling into each opening. Arrange gorditas on platter; serve warm.