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–+ servings

Mexican Hot Pockets

These gorgeous Mexican hot pockets are so good. Perhaps you’ve enjoyed them on a Disney cruise and been missing their wonderful flavor! Here is the best recipe for Mexican hot pockets to satisfy those hunger pangs.
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Cook Time 50 minutes
Course Main
Cuisine Mexican
Servings 4

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.
Keyword Mexican Hot Pockets
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