Pita Pocket Recipe with Jalapeno
This delicious Pita Pocket Recipe with Jalapeno has the perfect medium kick and is so easy to throw in your slow cooker before work and have a delicious meal ready when you're home!
Servings 12 mini pitas
Calories 280kcal
Ingredients
- 1/2 cup chicken broth
- 1/2 cup heavy (35% cream)
- 1 ½ tsp kosher salt
- ½ tsp ground pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp chili flakes
- 2-4 jalapenos, deseeded and diced (1/4 - 1/2 cup diced)
- 1/3 cup diced green onions
- 1 tsp lemon zest
- 10 boneless skinless chicken thighs, about 900 grams / 2 lbs
- 1/4 cup cream cheese
- 1-2 cups freshly grated cheddar cheese
- 398 ml can black beans, drained and rinsed
- 2 tbsp fresh minced dill
- 2 tbsp fresh minced chives
- 12 mini (3-4 inch) pita pockets, halved
- Optional: ranch sauce for dipping
Instructions
- To a slow cooker add the chicken broth, heavy cream, salt, ground pepper, garlic powder, onion powder, chili flakes, diced jalapenos (1/4 cup diced for less spicy, 1/2 cup diced for spicier), diced green onions and lemon zest and whisk together to combine.
- Add the chicken thighs to the mixture in the slow cooker and toss a few times to coat the chicken.
- Cover and cook on high for 3 hours. After 3 hours of cooking on high and the chicken is cooked through and tender, shred the chicken with two forks in the slow cooker.
- Leave the slow cooker on high, add the cream cheese, black beans, and 1-2 cups grated cheddar cheese (we love using 2 cups!). Stir to combine, then cook for one more hour on high with the lid off to allow the sauce to thicken.
- After 1 hour cooking with the lid off, turn the heat off and stir in the fresh minced dill and fresh minced chives.
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- Assemble the pita pockets: Cut each pita in half, using your fingers to open the pocket in each half and then fill them with enough of the chicken mixture to make it 1 inch thick. Place on a plate, stuffing-side up, until you have stuffed your desired number of pita halves.
- Once assembled, cook the pitas: Place a pan on medium heat and add a drizzle of olive oil. When the pan is hot add 8 pita halves cut side / filling side down and cook for 4-5 minutes until golden and crispy. Add the pitas to the parchment lined sheet pan. Repeat until all pita halves have been cooked, adding more olive oil to the pan as needed.Once all the pitas are on the sheet pan, spray each half with cooking spray or olive oil spray and bake for 10 minutes until crispy.
- Serve with your favorite dipping sauce like ranch!
Notes
- These are a great game day appetizer!
- If you love this recipe, try our Arayes (Middle Eastern Meat-Stuffed Pita) or our Greek-Inspired Smash Burger Tacos
Nutrition
Serving: 1mini pita | Calories: 280kcal | Carbohydrates: 23.3g | Protein: 22.2g | Fat: 10.9g | Saturated Fat: 5.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.1g | Trans Fat: 0.2g | Cholesterol: 92.1mg | Fiber: 4.4g | Sugar: 1.5g
