That’s a fun, creative name for a dish! It could mean a few different things, but it most likely points to an over-the-top, extra-cheesy, and often meat-filled version of a “taco pocket” or fried taco.
Here’s a breakdown of what “Loaded Cheesy Pocket Tacos” probably are and how you can make them.
The Concept:
Think of a hybrid between a deep-fried taco (like a Taco Bell Crunchwrap or an empanada) and a fully loaded, cheesy nacho plate. The “pocket” suggests it’s a sealed, portable vessel packed with filling.
Typical Characteristics:
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The Shell: A tortilla (usually flour) folded and sealed into a half-moon or rectangle pocket. It’s often grilled or deep-fried until crispy.
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The Cheese: Not just a sprinkle. This involves:
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Melted cheese inside (like a blend of cheddar, Monterey Jack, or queso).
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Often more cheese on the outside—either melted on top or the pocket might be coated in a cheesy crust.
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The “Loaded” Filling:
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Seasoned ground beef or shredded chicken.
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Refried beans or black beans.
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Rice (sometimes).
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Corn, diced tomatoes, or jalapeños.
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The “Loaded” Toppings (After Frying):
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Drizzled with sauces (crema, salsa, queso).
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Topped with pico de gallo, lettuce, sour cream, guacamole, or more cheese.
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How to Make Them (Basic Method):
Ingredients:
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Large flour tortillas (burrito-size)
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Shredded cheese (a melty blend)
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Cooked taco meat (beef, chicken, or pork)
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Refried beans
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Optional fillings: rice, corn, black beans, diced onions
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Oil for frying or cooking spray for baking
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Toppings: salsa, sour cream, guacamole, lettuce, etc.
Instructions:
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Prepare Fillings: Cook your taco meat with seasoning. Warm the refried beans.
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Assemble: Lay a tortilla flat. On one half, layer: refried beans, meat, a heavy handful of cheese, and other fillings. Leave a border.
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Fold & Seal: Fold the tortilla over to create a half-moon. Press edges firmly. For extra security, seal the edge with a flour/water paste or a beaten egg wash, then press with a fork.
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Cook:
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Pan-Fry (Most Common): Heat ½ inch of oil in a skillet over medium heat. Fry each pocket for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
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Air Fry (Healthier): Brush with oil, air fry at 400°F for 6-8 minutes, flipping halfway.
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Bake: Brush with oil, bake at 425°F on a sheet pan for 12-15 minutes.
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Serve: Let cool for a minute, then top while warm with your favorite “loaded” taco toppings.
Variations & Inspiration:
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Cheesy Crust: After sealing, brush the pocket with butter or mayo and press it into a plate of grated Parmesan before cooking for an extra crispy, cheesy exterior.
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Breakfast Version: Fill with scrambled eggs, bacon, potatoes, and cheese.
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Quesadilla-Style: Don’t seal it completely—cook like a giant, overstuffed quesadilla and slice into wedges.
Why They’re Popular:
They combine the best of several worlds: portability of a hand-held taco, the cheesy indulgence of nachos, and the satisfying crunch of a fried shell. They’re perfect for game day, fun family dinners, or a creative twist on Taco Tuesday.
In short: “Loaded Cheesy Pocket Tacos” are essentially the ultimate, self-contained, cheese-forward taco experience. Would you like a specific recipe or have an idea you’d like to refine?