Ingredients
Method
- Blend cottage cheese, garlic, lime juice, chipotle sauce, ranch seasoning, and water until smooth.
- Season chicken with salt, onion powder, garlic powder, smoked paprika, and olive oil. Cook in a pan for about 4 minutes per side.
- Dice the cooked chicken and add it to a bowl with the ranch sauce, cheddar cheese, chives, and bacon. Mix well.
- In a bowl, combine flour, baking powder, onion powder, and garlic powder. Gradually mix in Greek yogurt until a dough forms.
- Knead the dough lightly and divide into 8 equal balls.
- Flatten each ball into a circle. Add mozzarella and the chicken filling.
- Pinch the edges closed to seal the pocket. Flip and flatten slightly.
- Cook in a pan on low to medium heat with a lid for 6–7 minutes per side until golden brown.
Notes
Different Greek yogurt brands contain different moisture levels. Add the yogurt gradually to avoid sticky dough.
If the dough becomes sticky, add a small amount of flour while kneading.
Do not overfill the hot pockets or they may be difficult to seal.
These hot pockets can be frozen for easy meal prep.
