Chipotle Chicken Bacon Hot Pockets
Serves 10
Directions
- 1Combine chicken breast with garlic salt, onion powder, canned chipotle peppers, and honey in a slow cooker and cook for two to three hours.
- 2Just before the chicken is done, blend cottage cheese, light mayo, canned chipotle peppers, garlic salt, black pepper, honey, and fat free milk to make the high protein chipotle sauce.
- 3Shred the cooked chicken.
- 4Add the prepared chipotle sauce, mozzarella, center cut bacon, and chives to the shredded chicken and mix well.
- 5For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
- 6Mix the dough ingredients with your hands until a clumpy mixture forms.
- 7Knead the dough for a few minutes until it is smooth.
- 8Cut the dough into 10 equal pieces.
- 9Shape each piece of dough into a ball.
- 10Roll out each dough ball until it is very thin.
- 11Add some chicken filling and mozzarella on top of each rolled-out dough.
- 12Pinch the edges of the dough together to form the hot pocket.
- 13Toast 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
- 8 g Italian Seasoning
- 40 oz Chicken Breast
- 1 Tbsp Garlic Salt
- 7 g Onion Powder
- 0.33 Cup Canned Chipotle Peppers
- 2 Tbsps Honey
- 3.5 Cups Fat Free Mozzarella
- 6 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 cookerblenderpanair fryeraluminum foilairtight freezer bagmicrowave
Tips
- You can use rotisserie chicken for convenience.
- Knead the dough for a few minutes until smooth.
- Hot pockets can be frozen for up to 1 month.
- For reheating, wrap a frozen hot pocket in a wet paper towel and microwave, then toast or air fry for crispiness.
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