Chipotle Chicken Bacon Hot Pockets
Directions
- 1Combine chicken breast with garlic salt, onion powder, 0.33 cup canned chipotle peppers, and 2 tablespoons honey in a slow cooker and cook for 2 to 3 hours.
- 2While the chicken is cooking, blend 2 cups cottage cheese, 2 tablespoons light mayo, 50g canned chipotle peppers, 0.5 tablespoon garlic salt, 0.5 tablespoon black pepper, 1 tablespoon honey, and 0.5 cup fat free milk to make the high protein Chipotle sauce.
- 3Shred the cooked chicken.
- 4Add the Chipotle sauce, 3.5 cups mozzarella, 6 cooked center cut bacon slices, and 10g chives to the shredded chicken and mix.
- 5Weigh out 500g self-rising flour, 520g Greek yogurt (0% fat), 1 tablespoon garlic salt, and 1 tablespoon Italian seasoning for the dough and mix with your hands until clumpy.
- 6Knead the dough for a few minutes until smooth.
- 7Cut the dough into 10 equal pieces and shape them into balls.
- 8Roll out each dough ball until very thin.
- 9Add some chicken filling and mozzarella on top of each rolled-out dough piece.
- 10Pinch the edges of the dough together to form the hot pocket.
- 11Toast the hot pockets in a pan until golden brown.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 1 Tbsp Italian Seasoning
- 1135 g Chicken Breast
- 1 Tbsp Garlic Salt
- 1 Tbsp Onion Powder
- 0.33 Cup Canned Chipotle Peppers
- 2 Tbsps Honey
- 3.5 Cups Fat Free Mozzarella
- 6 slices Cooked Center Cut Bacon Slices
- 10 g Fresh Chives
- 2 Cups Cottage Cheese
- 2 Tbsps Light Mayo
- 50 g Canned Chipotle Peppers
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Black Pepper
- 1 Tbsp Honey
- 0.5 Cup Fat Free Milk
Equipment
slow cookerblenderpan
Tips
- You can use rotisserie chicken for convenience.
- Knead the dough until smooth.
- Wrap hot pockets in aluminum foil or an airtight freezer bag for freezing.
- Reheat frozen hot pockets by microwaving with a wet paper towel, then toasting or air frying for crispiness.
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