If you’re searching for a nutritious snack that’s easy to make and even easier to enjoy, these High Protein Chili Cheese Pockets are just what you need. Made with a simple dough of flour and non-fat Greek yogurt, these pockets are filled with a cheesy chili mixture that’s both satisfying and packed with protein. Perfect for vegetarians, they offer a healthier alternative to traditional snacks. Plus, you can make these pockets ahead of time and keep them ready for whenever hunger strikes, making them a convenient, high-protein option that fits into your busy lifestyle. Whether you're meal prepping for the week or looking for a tasty, protein-packed snack, these chili cheese pockets are sure to become a go-to recipe in your kitchen.

Happy Cooking!

Servings: 5-7 pockets

Prep Time: 30 mins

Cooking Time: 15-20 mins

Resting Time: 30 mins

Total Time: 1.5 hours

Ingredients: 

Chili Cheese Filling:

• 4 oz cream cheese; softened; i used low fat

• 1 jalapeno cut into thin slices; deseed if you want

• 2-3 small green chili cut finely

• 1-2 tbsp chopped coriander leaves

• Salt as per taste

• 1/4 tsp pepper

• 1 tsp sugar

• 1/2 tsp cumin powder

• 1 tsp oregano

• 1/2 tsp paprika

• 1/2-3/4 cup shredded low-fat mozzarella cheese

High protein pocket dough:

• 300g all-purpose flour

• 310g nonfat Greek yogurt

• 1 tsp salt

• 1.5 tsp baking powder

Cooking & Condiments:

• 1 tbsp butter

• Ketchup or chili sauce to serve with

Directions: 

1. High protein pocket dough: In a mixing bowl add flour, salt, and baking powder and mix. Add the yogurt and mix with a fork/chopstick till it forms a rough dough

2. Transfer to a surface and knead the dough for 7-10 minutes till it comes together.

3. Transfer the dough to a bowl and cover with a wet cloth. Let it rest for 20-30 minutes. I like to make the cheese filling with the dough is resting.

4. Chili Cheese Filling- Add the softened cream cheese, chopped chili, coriander, mozzarella cheese, and all the seasonings & spices.

5. Mix everything till it is combined well and the filling is ready.

6. Assemble when cooled- Divide the rested dough into 5-7 divisions. Roll each one out and then roll them out thin to form a circle using a rolling pin.

7. Place the cheese filling in the middle of the rolled-out circle. Bring the edges of the dough together and seal close.

8. Lightly flatten out the pocket with your hand. Repeat for all divisions.

9. Place a griddle on medium heat and then place the filled pockets on it once warm.

10. Cook for 4-5 minutes on both sides till they are golden brown and crispy. Rotate them while cooking to ensure they get cooked evenly. Flip them over again and cover the griddle with a lid. Let it cook on low, covered for 4-6 minutes flipping both sides.

11. Once cooked brush the pockets with butter.

12. Cut and serve with sauces.

Notes/Tips:

• If the dough is not rolling out at all and coming back let it rest for longer.

• Make sure the dough is rolled out thin or it can become too thick and chewy.

• Make sure the edges are tucked underneath so that it does not open up.

• You can make this from before and keep it. Cook them and wrap them individually. Freeze/refrigerate it and keep, thaw, reheat. Keep it in the fridge if you’re having it in the next 2-3 days otherwise freeze it.

• Cooking them covered is a MUST to ensure it’s cooked all the way through.