Chicken Fajita Cheesy Potato Pockets

Peel and cut potatoes into small pieces, then boil in water until fully soft. Drain and mash with a fork until completely smooth.

Add salt, pepper, paprika, curry, garlic, onion powder, dried parsley, flour, and a little olive oil to the mashed potatoes. Mix by hand until a smooth, homogeneous dough forms. If it sticks, oil your hands or dust the work surface with flour.

Heat olive oil in a pan and sauté the bell peppers until slightly softened. Push them to one side of the pan, add the chicken to the empty space, and cook until golden and done. Season both with the same spices as the potato dough (1.5 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp curry, 1 tsp garlic, 1 tsp onion powder).

Oil your hands or dust the work surface with flour. Take a portion of potato dough, flatten it slightly, add a layer of cheese, then the chicken-pepper mixture, then another layer of cheese on top.

Close the dough around the filling, press gently, and roll into a round pocket shape. Repeat until all dough and filling are used (about 9–11 pieces).

Heat olive oil in a pan over medium heat. Fry the pockets on both sides until golden brown and crispy.

Serve hot and fresh while the cheese is still melted.