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Pollo Asado Fajita Pretzel Pockets

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Evan Mignogna

Blog Name

Free Hand Kitchen

Pollo Asado Fajita Pretzel Pockets

Pollo Asado, Fire-Roasted Green Salsa

Juicy grilled pollo asado, peppers, onions, spices and cheese are stuffed into a homemade pretzel hot pocket dusted with fragrant cumin seed and garlic.  A great handheld treat that will please the kids and adults!

Serves 4

15 Minutes

15 Minutes

  • 1 ball of store-bought pizza dough, room temperature
  • 2 poblano peppers, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lime, for juice
  • 2-4 tbsp Del Real Fire-Roasted Green Salsa, depending on how spicy your kids like it
  • 1 handful cilantro, chopped
  • 1 package Del Real Pollo Asado, chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup baking soda dissolved in 1 cup water
  • 1 egg, beaten
  • 1 tbsp cumin seeds
  • 1 tbsp dried garlic flakes
  • 1/2 tbsp coarse sea salt

1. Heat oven to 425 2. In large skillet on medium-high heat, combine peppers, onions, garlic, chili powder, salt & pepper and saute until fragrant, 2 minutes. 3. Add lime juice and green salsa, let saute, stirring occasionally 4. Meanwhile, divide dough ball in two. Roll each one out on a floured surface into rough rectangle shapes about 12 inches long 5. Spread 1/4 cup of cheese on each dough. 6. Divide chicken on to each dough. 7. Take vegetables off of heat, stir in cilantro, and divide mixture on to each dough. 8. Divide remaining cheese on top. 9. To make pockets, place on baking sheet and brush some egg onto edges of dough, fold up the ends, then roll away from you until tightly sealed with seam down, like a burrito. 10. Brush each pocket with baking soda solution, then with egg wash. 11. Sprinkle with salt, cumin seeds, and garlic 12. Poke a few holes on top with a knife, then bake for 10-15 minutes or until golden brown.