Cheesy Beef Pockets with Melted Cheese and Spiced Filling (Print version)
Crispy baked tortilla pockets stuffed with spiced ground beef, peppers, mozzarella, and cheddar.
# Ingredients:
For the beef filling
01 -
2 tablespoons neutral oil
02 -
1 medium yellow onion, finely diced
03 -
3 cloves garlic, minced
04 -
1 lb (450 g) ground beef, 80 to 85 percent lean
05 -
1 teaspoon kosher salt, plus more to taste
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon ground cumin
08 -
1 teaspoon garlic powder
09 -
1/2 teaspoon chili powder
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon red chili flakes, optional
12 -
3 tablespoons tomato paste
13 -
3/4 cup (180 ml) water
14 -
1 cup finely chopped bell pepper
15 -
1 serrano pepper, finely chopped, optional
For assembly
16 -
4 large 10-inch flour tortillas, cut in half
17 -
1 cup (115 g) shredded mozzarella cheese
18 -
1 cup (115 g) shredded cheddar cheese, divided
19 -
3 tablespoons garlic butter, melted
20 -
2 tablespoons chopped cilantro or parsley, optional for serving
# Instructions:
01 -
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes, stirring often, until the onion starts to soften.
02 -
Add the ground beef and break it into small crumbles. Cook for 5 to 6 minutes, until no pink remains. Spoon off excess grease if the pan looks oily.
03 -
Stir in salt, smoked paprika, cumin, garlic powder, chili powder, black pepper, and chili flakes. Add the tomato paste and cook for 1 to 2 minutes, stirring until the beef is evenly coated.
04 -
Pour in the water and simmer uncovered for 8 to 10 minutes, until the liquid reduces and the filling looks thick. Stir in the bell pepper and serrano, then cook for 2 minutes more. Remove from the heat and cool for 5 minutes.
05 -
Heat the oven to 400°F (200°C). Place mozzarella and a little cheddar in the center of each tortilla half. Add 2 to 3 tablespoons of beef filling, then fold each half into a tight triangle pocket.
06 -
Brush a baking dish with some garlic butter. Arrange the pockets seam-side down, brush the tops with more garlic butter, and sprinkle with the remaining cheddar and mozzarella. Bake for 15 to 20 minutes, until golden and bubbling.
07 -
Let the pockets rest for 5 minutes so the cheese settles slightly. Serve warm with cilantro or parsley and your favorite dip.
# Good to know:
01 -
Let the beef filling reduce until thick before stuffing the tortillas.
02 -
Warm stiff tortillas briefly before folding to prevent tearing.
03 -
Best served hot, while the cheese is melted and stretchy.