Chili Cheese Pockets Recipes

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CHILI PIE POCKETS



Chili Pie Pockets image

Enjoy chili on the go, with our satisfying pie pockets filled with seasoned ground beef, bell pepper, tomatoes and cheddar cheese.

Provided by Deborah Harroun

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 19

1 1/2 teaspoons olive oil
1/2 lb ground beef
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano leaves
1/4 teaspoon sugar
1/2 cup tomato sauce
1 cup canned or fresh diced tomatoes
1 cup canned pinto beans, drained, rinsed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup shredded Cheddar cheese (2 oz)
1 egg
1 tablespoon water

Steps:

  • In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
  • Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
  • Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
  • Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
  • In small bowl, beat egg and water with fork or whisk. Brush over dough.
  • Bake 12 to 15 minutes or until light golden brown.

Nutrition Facts : ServingSize 1 Serving

CHILI CHEDDAR BISQUIT POCKETS



Chili Cheddar Bisquit Pockets image

Make and share this Chili Cheddar Bisquit Pockets recipe from Food.com.

Provided by Ambervim

Categories     Very Low Carbs

Time 18m

Yield 1 batch

Number Of Ingredients 3

biscuit dough (homemade or pop a can)
chili, leftover (best with no beans)
cheddar cheese, Shredded (don't have cheddar, use what you have)

Steps:

  • Preheat oven per biscuit directions.
  • Spread a biscuit out a bit and place a teaspoon of chili in the center and then add about the same amount of cheese.
  • Pull the edges together to make a half moon. Be sure to pinch closed well.
  • Bake as long as you would a regular biscuit.
  • Be sure not to burn you tongue and enjoy.
  • You could also use taco filling, meatloaf or other leftover.

Nutrition Facts :

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