Short Description

Soft, cheesy nacho-infused bread pockets filled with tender, spicy creamy chicken—perfect for a bold, satisfying snack or meal.

Why You’ll Love This Recipe

Dough enriched with crushed cheese nachos delivers subtle crunch and cheesy flavor
Soft, pillowy bread pockets encase rich, creamy chicken filling
Savory and spicy flavors balanced with mayonnaise and sweet chili sauce
Fun to fold, bake, and share—great for gatherings or casual meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough (makes 8 pockets):

460 g all‑purpose flour
6 g baking powder
8 g salt
40 g crushed cheese nachos (ground roughly)
15 g honey
25 g butter, softened
275 ml lukewarm water

For Extra Coating:

30 g crushed nachos
Sunflower oil (for handling and shaping dough)

For the Chicken Mixture:

700 g chicken thighs, cut into cubes
4.5 g salt
3 g cayenne powder
4 g onion powder
3 g garlic powder
2 g black pepper
25 ml olive oil
20 g sweet soy sauce (ketjap manis)
40 g hot chili sauce
60 g mayonnaise

To Serve With:

Extra nachos
Lettuce leaves

Directions

Grind 40 g nachos into coarse crumbs using a food processor.
In a large bowl, mix flour, baking powder, salt, and crushed nachos. Add honey, softened butter, and lukewarm water. Knead 10–12 minutes until smooth.
Cover and let the dough rest for 30 minutes.
Season chicken cubes with salt, cayenne, onion powder, garlic powder, black pepper, and olive oil. Mix well and set aside.
Divide the rested dough into 8 equal portions (~100 g each) and shape into balls.
Grease your hands and workspace with about 25 ml sunflower oil. Flatten each dough ball gently.
Cover and let dough balls rest another 30 minutes.
Grease your work surface again (~15 ml per piece). Place one dough ball and stretch it gently with fingertips into a round sheet about 30 cm wide, applying more oil as needed to prevent tearing.
Sprinkle some extra crushed nacho crumbs over the dough. Fold top and bottom toward the center to form a rectangle; then fold both sides inward to form a square package.
Press lightly to flatten into a ~20 cm square. Fold sides once more toward center into a rectangle and press gently to seal.
Place the parcels on a parchment‑lined baking sheet. Bake in a preheated oven at 200 ℃ (top and bottom heat) for 20–25 minutes, until golden brown. Keep an eye on progress—ovens vary.
While the bread bakes, heat a frying pan over medium heat. Add the seasoned chicken mixture and cook 4–5 minutes. Stir in sweet soy sauce and hot chili sauce; cook another 2–3 minutes. Remove from heat and fold in mayonnaise until the mixture is creamy.
Serve the warm bread pockets with the creamy chicken, extra nachos, and lettuce on the side.

Servings And Timing

Yields 8 nacho bread pockets
Prep time: ~25 minutes (including initial mixing and dough shaping)
First rest: 30 minutes
Second rest after shaping: 30 minutes
Bake time: 20–25 minutes
Chicken cook time: ~10 minutes
Total time: ~1½ hours

Variations

Spice level: Adjust cayenne or hot chili sauce based on your heat preference.
Cheese addition: Include shredded cheddar or pepper jack in the chicken filling or inside the dough folds.
Herbs and aromatics: Add chopped cilantro or green onion to filling after cooking.
Vegetarian version: Replace chicken with spicy roasted cauliflower or chickpea mash mixed with sauces and mayo.
Sauce swap: Use chipotle mayo, garlic aioli, or BBQ sauce for different flavor profiles.

Storage/Reheating

Unfilled baked pockets: Store at room temperature in an airtight container for up to 2 days; freeze for up to 1 month.
Filled pockets: Serve fresh. If saving, refrigerate wrapped and consume within 24 hours.
Reheating: Reheat unfilled bread in a 170 ℃ oven for about 8–10 minutes to revive texture. For filled pockets, reheat gently in a toaster oven or skillet to maintain crispness and avoid sogginess.

FAQs

How Can I Tell The Dough Has Rested Enough?

It should look relaxed, slightly puffy, and hold an indentation when gently pressed.

Why Add Nachos Into The Dough?

Crushed nachos give subtle cheesy flavor and crumbly texture while keeping the inside soft.

Can I Use Chicken Breast Instead Of Thighs?

Yes—just adjust cooking time slightly to avoid drying; thighs remain juicier.

What If I Don’t Have Baking Powder?

You can rely on a bit more yeast or skip it—dough may rise moderately slower but remain soft.

Can I Make These Ahead For Meal Prep?

Yes—bake the bread in advance and store separately from filling. Assemble before serving.

Are These Suitable For Kids?

Adjust seasoning level—use less cayenne or mild chili sauce for milder taste.

Can I Swap The Hot Chili Sauce?

Absolutely—use sriracha, chipotle sauce, or any spicy sauce you prefer.

How Do I Stop The Bread From Sticking While Shaping?

Oil your hands and work surface generously—especially when stretching the dough.

Can I Make Smaller Or Larger Pockets?

Yes—just adjust baking time: smaller sizes bake faster, larger may need a few extra minutes.

How Do I Keep The Filling From Leaking Out?

Make sure to seal folds tightly and avoid overfilling. Press seams firmly before baking.

Conclusion

These nachos bread pockets with creamy chicken combine bold flavors and soft, unique dough for a creative twist on handheld meals. With cheesy pockets and spicy, creamy filling, they’re great for snacking, dinner, or serving at casual get‑togethers. Adapt the heat and fillings to suit your taste—then dig in while warm and crisp!

Nachos Bread With Creamy Chicken

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Author: Ezabella
Total Time: 1 hour 30 minutes
Yield: 8 nacho bread pockets
Diet: Halal

Print Recipe

Description

Soft, cheesy nacho-infused bread pockets filled with creamy, spicy chicken—perfect for a bold and satisfying snack or casual meal.

Instructions

Grind 40 g nachos into coarse crumbs using a food processor.
In a large bowl, mix flour, baking powder, salt, and crushed nachos. Add honey, butter, and water. Knead 10–12 minutes until smooth.
Cover and let rest for 30 minutes.
Season chicken with salt, cayenne, onion powder, garlic powder, pepper, and olive oil. Mix and set aside.
Divide dough into 8 balls (~100 g each). Grease hands and flatten each ball gently.
Cover and let rest for another 30 minutes.
Grease the work surface again. Stretch each dough ball into a 30 cm round.
Sprinkle extra crushed nachos over each round. Fold top and bottom toward center, then sides inward to form a square.
Flatten into ~20 cm square, then fold again into a rectangle. Seal gently.
Place parcels on parchment-lined baking sheet. Bake at 200 ℃ for 20–25 minutes until golden.
While baking, cook chicken in a pan for 4–5 minutes. Add soy sauce and chili sauce, cook another 2–3 minutes. Remove from heat and stir in mayonnaise until creamy.
Serve warm bread pockets with creamy chicken, nachos, and lettuce on the side.

Notes

Adjust cayenne or chili sauce to control spice level.
Add shredded cheese or herbs like cilantro or green onion to filling for extra flavor.
Replace chicken with roasted cauliflower or chickpea mash for a vegetarian option.
Use BBQ, garlic aioli, or chipotle mayo as alternative sauces.
Unfilled bread can be frozen and reheated in oven before serving.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: Fusion