Cacique® 5 Ingredient Hot Pockets
WHAT YOU NEED
- 1 1/2 cup of Cacique® Oaxaca cheese, shredded
- 1 package of Cacique® Beef Chorizo
- 1 cup chopped Nopales (Cactus)
- 2 box puff pastry (4 sheets)
- 1 egg + 2 tbsp. water
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!
