If you love spicy food, or even medium or mild to spicy food, you aren’t going to want to miss out on these Mexican inspired hot pockets. They are easy to prepare and they’re also a breeze to tweak, so you can add anything else you want and omit anything you aren’t keen on.
So, what can you expect? Crisp tortilla pinwheels are loaded with juicy beef, peppers and spices. They’re topped with a spicy cheese sauce. Whether you’re looking for a snack or something different to make for dinner, these Mexican style hot pockets are a win-win for sure.
You can pair them with your favorite side dishes. Anything goes, perhaps rice and beans or a crisp salad. Grilled, sauteed or roasted veggies would also work. Once you’ve made these hot pockets once, you will definitely want to make them again and again. They are just so delicious!
Why You’ll Love the Recipe
These Mexican hot pockets are seriously addictive. They are full of incredible Mexican flavors and really crunchy on the outside. The cheese sauce is similarly wonderful.
Want to save this recipe?
How to Serve Them
Enjoy these hot, as soon as they’re cooked, for the best results. You can enjoy them as a snack or have them for your main meal paired with your favorite side dishes.
Can You Make Them Ahead?
They’re best served fresh but you can make the cheese sauce up to a week ahead, as long as you keep it refrigerated in a covered container.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
You can use ground chicken in place of the beef or omit the beans if you want.
Mexican Hot Pockets
Ingredients
- 1 pound ground beef
- 2 ounces diced red pepper
- 2 ounces diced green pepper
- 1 ounce diced red onion
- ½ teaspoon ground cumin
- 1½ tablespoons tomato paste
- ¼ teaspoon ground paprika
- Kosher salt to taste
- Red pepper flakes to taste
- ¼ cup shredded cheddar
- 2 ounces drained canned black beans or kidney beans
- 4 flour tortillas 10-inches across
FOR THE CHEESE SAUCE:
- ⅓ cup shredded American cheese
- ⅓ cup shredded cheddar cheese
- ⅓ cup heavy cream
- ½ teaspoon oil
- 1 jalapeno slice
- ½- inch thick onion slice
- Pinch of kosher salt
- ½ teaspoon peppercorns
- 1 teaspoon white wine or ½ teaspoon white wine and ½ teaspoon white wine vinegar
Instructions
- Saute the beef with the peppers and onions until the beef is completely browned.
- Stir in the cumin, paprika, tomato paste, salt, and chili flakes.
- Cook for 5 to 10 minutes, stirring occasionally, until the excess liquid has evaporated.
- Take the pan off the heat and mix in the cheese and beans, then let the mixture cool down.
- Meanwhile, make the sauce. Heat the oil in a pan and add the onion, peppercorns, salt and jalapeno.
- Cook for about 5 minutes or until the onions are translucent, and then add the wine and vinegar and cook until the liquid has evaporated.
- Stir in the cream and then let the mixture sit for a while.
- Put the pan back over the heat and bring it to an almost-simmer.
- Put the cheese in a bowl and pour the hot cream mixture through a sieve over the cheese.
- Stir for a few minutes as the cheese melts.
- Divide the meat mixture between the tortillas
- Then roll the tortilla up like a burrito.
- Fry the rolled-up tortillas in a skillet seam-side down until browned all over.
- Trim the ends using a serrated knife and then cut in half across the middle and then again, so you end up with 16 pieces.
- Discard (or eat!) the trimmed ends and serve with the cheese sauce and some cilantro and/or salsa too if liked.
