Homemade hot pockets {3 ways}
Homemade hot pockets are quick and easy to make and freeze beautifully!
Yield: 8 hot pockets
Ingredients
For the chicken, broccoli and cheddar hot pockets:
- 1 ½ cups chopped cooked chicken (from a rotisserie or roast chicken)
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups broccoli, cooked and chopped
For the ham, spinach and mozzarella hot pockets:
- 1 ½ cups chopped deli ham (or leftover baked ham - or steak)
- 1 ½ cups chopped fresh baby spinach
- 1 ½ cups shredded mozzarella cheese
For the black bean, zucchini and cheese hot pockets:
- 1 (15 oz) can black beans, rinsed and drained
- 1 medium zucchini, chopped
- 1 ½ cups cheddar or Monterey Jack cheese
For the hot pockets:
- 8 whole wheat tortillas (8 or 9-inch size)
- For serving (optional): salsa, sour cream/Greek yogurt, guacamole, marinara sauce or your favorite dip
Instructions
- Preheat the oven to 400.
- Choose your flavor and divide the filling ingredients evenly among the 8 tortillas, placing them on the bottom third of each tortilla.
- Roll each tortilla up like a burrito: fold the sides in, then fold the bottom up and over the ingredients and roll it up, continuing to tuck the sides in as you roll.
- Place each wrapped hot pocket, seam-side down, in a 9x12 pan.
- Bake at 400 for 15 minutes, until browned on top. Let cool for a minute or two because the insides will be hot!
- Serve with desired dips and enjoy!
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Notes
Each filling idea above is for a full 8 hot pockets. You can mix and match the flavors - just adjust the amounts accordingly.
Extras can be frozen and reheated in the microwave. (For a single hot pocket from the freezer, it takes about 1 minute on one side, then I turn it over and microwave an additional 15 seconds and it’s ready - and hot!)
Video
Nutrition
Serving: 1hot pocket | Calories: 184kcal | Carbohydrates: 11g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 478mg | Fiber: 3g | Sugar: 1g
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