Mexican Chipotle Beef Pockets
This is a crowd-pleasing, meal that's perfect for weeknight dinners or feeding a group. Think crispy quesadilla meets taco filling, arranged in a pizza formation that gets everyone reaching for seconds. The smoky chipotle beef is packed with flavour and the melted cheese creates the perfect golden crust.
Serves
4-6
Prep time
15 minutes
Cooking time
20 minutes
Looking for more recipes to feed a crowd? Try my Oven-Baked Beef Quesadillas or my Bolognese Enchiladas
Helpful Tips
Storage
Store leftover beef filling in an airtight container in the fridge for up to 4 days. Assemble and bake fresh for best results. The filling freezes well for up to 3 months.
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Substitutions
- Beef mince: Use turkey, chicken, or pork mince
- Chipotle in adobo: Use 1 tsp smoked paprika + 1/2 tsp cayenne
- Jalapeño: Use pickled jalapeños or leave out for less heat
- Wraps: Use small tortillas if large wraps aren't available
- Cheese: Cheddar, Monterey Jack, or a Mexican blend all work
Serving Suggestions
Serve with guacamole, salsa, pickled jalapeños, and extra sour cream on the side.
Helpful Tips
Storage
Store leftover beef filling in an airtight container in the fridge for up to 4 days. Assemble and bake fresh for best results. The filling freezes well for up to 3 months.
Substitutions
- Beef mince: Use turkey, chicken, or pork mince
- Chipotle in adobo: Use 1 tsp smoked paprika + 1/2 tsp cayenne
- Jalapeño: Use pickled jalapeños or leave out for less heat
- Wraps: Use small tortillas if large wraps aren't available
- Cheese: Cheddar, Monterey Jack, or a Mexican blend all work
Serving Suggestions
Serve with guacamole, salsa, pickled jalapeños, and extra sour cream on the side.
Ingredients
Ingredients
- 4 large tortilla wraps
- 2 cups shredded cheese (Mexican blend)
- 1 tbsp olive oil
For the beef filling:
- 500g extra lean beef mince
- 1 tbsp olive oil
- 1/2 red onion, finely diced
- 1 whole jalapeño, seeds removed, finely diced
- 3 cloves garlic, minced
- 2 tsp chipotle in adobo sauce (adjust to taste)
- 1 tbsp tomato paste
- 1 tomato, diced
- 1 1/2 tsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/4 cup chicken stock
- Juice of 1 lime
- Salt and pepper to taste
- 2 tbsp fresh coriander, chopped (optional)
To serve:
- Sliced avocado
- Sour cream or Greek yoghurt
- Fresh coriander
- Lime wedges
Nutritional Information
(
per serving, based on
6
)
Nutrient
Amount
Calories
520
kcal
Protein
32
g
Carbohydrates
38
g
Fat
26
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the beef filling:
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
- Add the beef mince and break it up with a wooden spoon. Cook for 5-6 minutes until browned.
- Add the onion, tomato and jalapeño to the pan. Cook for 3-4 minutes until softened.
- Add the garlic, chipotle, and tomato paste. Stir and cook for 1 minute until fragrant.
- Add the cumin, smoked paprika, oregano, and chicken stock. Season generously with salt and pepper. Stir everything together and let it simmer for 5-7 minutes until the liquid has mostly evaporated and the mixture is thick and saucy (not watery).
- Remove from heat and stir through lime juice and fresh coriander if using. Taste and adjust seasoning.
To assemble:
- Cut each large tortilla in half down the middle to create 2 semicircles. You'll have 8 halves total.
- Take one tortilla half and place 2-3 tablespoons of beef filling in the centre. Sprinkle with cheese. Fold the tortilla into a triangle by bringing the two corners of the straight edge together to meet at the curved edge. Press gently to seal. Repeat with remaining tortillas.
- Grease a large oven-safe frying pan or round baking dish with olive oil. Arrange the triangles in a circle, pointing inward like pizza slices, with the points meeting in the center. They should fit snugly together.
- Sprinkle the remaining cheese generously over the top of all the pockets. Place under a preheated grill (broiler) on medium-high for 5-7 minutes, watching carefully, until the cheese is melted, golden, and bubbling. Alternatively, bake at 200°C (400°F) for 10 minutes.
- Remove from the oven and let cool for 2 minutes. Top with dollops of sour cream, sliced avocado, and extra coriander. Serve with lime wedges on the side. Pull apart and enjoy!
Ingredients
Ingredients
- 4 large tortilla wraps
- 2 cups shredded cheese (Mexican blend)
- 1 tbsp olive oil
For the beef filling:
- 500g extra lean beef mince
- 1 tbsp olive oil
- 1/2 red onion, finely diced
- 1 whole jalapeño, seeds removed, finely diced
- 3 cloves garlic, minced
- 2 tsp chipotle in adobo sauce (adjust to taste)
- 1 tbsp tomato paste
- 1 tomato, diced
- 1 1/2 tsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/4 cup chicken stock
- Juice of 1 lime
- Salt and pepper to taste
- 2 tbsp fresh coriander, chopped (optional)
To serve:
- Sliced avocado
- Sour cream or Greek yoghurt
- Fresh coriander
- Lime wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
520
kcal
Protein
32
g
Carbohydrates
38
g
Fat
26
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the beef filling:
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
- Add the beef mince and break it up with a wooden spoon. Cook for 5-6 minutes until browned.
- Add the onion, tomato and jalapeño to the pan. Cook for 3-4 minutes until softened.
- Add the garlic, chipotle, and tomato paste. Stir and cook for 1 minute until fragrant.
- Add the cumin, smoked paprika, oregano, and chicken stock. Season generously with salt and pepper. Stir everything together and let it simmer for 5-7 minutes until the liquid has mostly evaporated and the mixture is thick and saucy (not watery).
- Remove from heat and stir through lime juice and fresh coriander if using. Taste and adjust seasoning.
To assemble:
- Cut each large tortilla in half down the middle to create 2 semicircles. You'll have 8 halves total.
- Take one tortilla half and place 2-3 tablespoons of beef filling in the centre. Sprinkle with cheese. Fold the tortilla into a triangle by bringing the two corners of the straight edge together to meet at the curved edge. Press gently to seal. Repeat with remaining tortillas.
- Grease a large oven-safe frying pan or round baking dish with olive oil. Arrange the triangles in a circle, pointing inward like pizza slices, with the points meeting in the center. They should fit snugly together.
- Sprinkle the remaining cheese generously over the top of all the pockets. Place under a preheated grill (broiler) on medium-high for 5-7 minutes, watching carefully, until the cheese is melted, golden, and bubbling. Alternatively, bake at 200°C (400°F) for 10 minutes.
- Remove from the oven and let cool for 2 minutes. Top with dollops of sour cream, sliced avocado, and extra coriander. Serve with lime wedges on the side. Pull apart and enjoy!
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Easy Entertaining
Dinner
Weeknight dinners
High-protein meals
Beef
Mexican