Sometimes we forget that cooking a good meal doesn’t always have to require dozens of ingredients and take up countless hours of our day. That’s why this 5-ingredient recipe is such a breath of fresh air. With just 5 excellent quality ingredients, you can put together these Mexican inspired hot pockets in no time at all!
Since it is August and everyone is gearing up for back to school, I really wanted to do a simple recipe that oozed homemade goodness, but was easy for anyone to make with a small list of ingredients. Hot pockets are just that, and best of all, you can be as creative as you want with what you put into them. I’ve been really inspired lately by ingredients from other cultures, so when I saw the Cacique® chorizo and Oaxaca cheese, my mind raced to find one more classic and traditional Mexican ingredient to include. When I saw nopales, which is a common name in Spanish for cactus, I knew the sort of sour flavor it has would combine perfectly with the other ingredients.
I started out by placing the nopales in a strainer, coating them really well with salt, and letting them sit for about ten minutes, which helps get a bit of the sliminess out. Then, I rinsed them and placed in a pot of boiling water. After about 10 minutes, when were are tender, I strained and set aside. In a separate pan, I cooked the chorizo for 10 minutes and then poured it into a strainer to get rid of all the excess fat. This step is very important, otherwise the hot pockets won’t seal correctly.
Next, I laid out all my puff pastry on a well-floured surface, and cut each sheet into 6 strips. Then, all I had to do was place my cheese, chorizo, and nopales on the top portion of the puff pastry, brush edges with egg wash, fold in half, and seal the edges with a fork. Finally, I brushed the tops of the pastry with more egg wash, and poked 3 holes with a knife. Into the oven they went for about 25 minutes, until they were golden brown!
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
HOW TO MAKE IT
- Pre-heat oven to 425 degrees F. Begin by placing the nopales in a strainer and salt. Let the nopales sit for about 10 minutes, then rinse thoroughly. Bring a medium size pot of water to a boil. Add the nopales and boil for about 10 minutes, or until tender. Strain and set aside.
- Heat a small sauté pan to medium and add in the chorizo. Break the chorizo up with a spatula, and cook for 10 minutes. Once you finish cooking the chorizo place it in a strainer, removing all excess fat.
- You can complete this next step on your countertop, cutting board, or any non-stick surface. Dust your surface well with flour, and lay out the puff pastry. Cut each puff pastry sheet into 3 strips lengthwise. Have a small bowl prepared with 1 egg whisked with 2 tbsp. water. On the top half of each strip of puff pastry, place 2 tbsp. of cheese, 2 tbsp. chorizo, and 1 tbsp. nopales into small piles. Brush the edges of the puff pastry with egg wash, fold it over in half lengthwise, and press closed with a fork to seal.
- Place the hot pockets on a baking sheet lined with parchment paper. Brush the tops of the puff pastry with more egg wash and make 3 cuts on the top of each hot pocket. Bake the hot pockets for 20 minutes, until golden brown. Enjoy!