Fajita Cheese Pull pocket
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- Serves: 0 people
- Prep Time: 12 minutes
- Cooking: 18 minutes
- Total Time: 30 minutes
- Calories: 385 kcal
Stuff that's in it
What you do
1. Heat the oven or air fryer to 200°C.
2. Lay baking paper on the counter. Mix fajita seasoning into mince Place chicken mince on top, season with salt, pepper. Cover with another sheet of baking paper and gently roll into a thin rectangle, it doesn’t take much pressure at all and will be done in seconds , too thin and it will split (about 0.5cm thick).
3. Remove the top paper, gently , pull back and away carefully. In the centre, layer the peppers, spinach, and mozzarella – keep the edges clear so it seals well.
4. Use the paper underneath to fold the chicken over the filling like a calzone. Press and seal the edges so nothing escapes.
5. Press panko onto the outside and give it a light spray of oil.
6. Bake or air fry for 15–18 mins until golden and cooked through (internal temp 75°C).
7. Slice and watch that cheese waterfall out.
Nutrition (per portion approx)
- Carbs: 10g
- Fat: 13g
- Protein: 52g
- Fibre: 1g
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Finally I have been able to put all my creations that I have made over the last 5 years onto a website!!! I’ll be adding more each day and then brand new ones so it will be an endless supply of homemade healthful culinary delights that you can sample at your leisure!
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