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Chicken Fajita Cheesy Potato Pockets

Chicken Fajita Cheesy Potato Pockets

Crispy on the outside, soft and cheesy on the inside — these Chicken Fajita Cheesy Potato Pockets are stuffed with seasoned chicken, colorful bell peppers, and melted cheese, all wrapped in a fluffy spiced potato dough and pan-fried to golden perfection. Each bite delivers a satisfying mix of savory, smoky, and spicy flavors with a rich cheesy center that makes them the ultimate comfort food.

Author: Delicate Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 servings

Calories: 1,024 kcal per serving

Ingredients

  • 500 grams - potatoes
  • 1 ½ teaspoons - salt
  • ½ tsp - pepper
  • ½ tsp - paprika
  • ½ tsp - curry powder
  • 1 tsp - garlic
  • 1 tsp - onion powder
  • 1 tbsp - dried parsley
  • 140–150 grams - flour
  • olive oil
  • 150 grams - chicken cut
  • 190 grams - bell peppers
  • 150 grams - cheese
  • same spices as potato dough

Instructions

  1. Peel and cut potatoes into small pieces, then boil in water until fully soft. Drain and mash with a fork until completely smooth.
  2. 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.
  3. 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).
  4. 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.
  5. 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).
  6. Heat olive oil in a pan over medium heat. Fry the pockets on both sides until golden brown and crispy.
  7. Serve hot and fresh while the cheese is still melted.

Nutrition

Energy: 1,024 kcal | Total Fat: 43 g | Saturated: 17 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 131 mg | Total Carbs: 113 g | Fiber: 7 g | Sugars: 7 g | Proteins: 45 g | Sodium: 2,886 mg | Polyunsaturated: 6 g | Monounsaturated: 15 g

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