I have been fighting a cold so suppers have been simple around here for the past few days. Today, I got a little creative - we can blame the cold medicine - but everyone loved it so I'm going to consider it a success. Y'all know I love to make roaster birds - chickens and turkeys - so finding new ways to use the fabulous 1 pound bags I get from them is always a treat. This supper is fast, has stuff that is good and good for you, and you get a lot from 1 pound! Leftovers from leftovers, another win in my book. So here is what you need to make some Cheesy Chicken Pockets...
1 lb of precooked poultry (chicken or turkey)
1 package of large tortillas (these came in a pack of 10)
2 cups of Mexican blend cheese
1 bag of frozen broccoli
1/4 cup chopped cilantro
1 cup of cooked rice
1. Cook the broccoli per it's instructions. Once it's done, mix the cooked rice and cilantro in so it's well blended. If you need to split some of the broccoli to make it more bite size and manageable, this is the time to do it.
2. Heat a skillet on the stove, if it's not nonstick, spray a little nonstick spray in it. Be careful not to overheat because the spray will turn black and burn the tortilla.
3. Layer the ingredients as follows - line of cheese in the middle, rice and veg mixture, cheese again, poultry, cheese again.
|Start on the ends of the layer to keep it all tucked up tight, then roll it over itself to make a little package.|
4. Take the sides and fold inward. Then bring up the far end to the middle, fold over once more so the seam is on the bottom.
|See this one on the end here... pan was too hot but Pokey ate it anyway|
5. Place in the pan and hold it down with a bit of pressure to seal the seam. It's okay, you won't hurt yourself. Let it cook about two minutes or so then flip it. After it's had time on the other side, pull it from the pan and place in the next one.
|I got 10 fabulously delicious Cheesy Chicken Pockets - and we could only eat 4 of them. They're filling!|
I hope you enjoy it!