Fajita Pockets

Start by seasoning your diced chicken generously with some of the fajita seasoning. Don't be shy with it—this is where a lot of your flavor is coming from. Set the chicken aside for now, and we'll come back to it soon.

Grab a large non-stick skillet and heat it over medium heat. Drizzle in a little canola oil. Once the oil is shimmering, toss in the diced onions. Let them cook for about 2 minutes, then sprinkle in a bit of fajita seasoning. Stir occasionally and let them cook until they start to turn golden, which should take a few minutes.

Once your onions are looking nice and golden, push them to one side of the pan. Now, add your diced bell peppers (red and green) and minced garlic. Season with more fajita seasoning and stir everything together. Cook until the peppers are softened but still have a bit of bite—about 5 minutes or so.

Transfer the cooked veggies to a large bowl. Now, let's get that steak going. Turn up the heat to medium-high and drizzle in some more oil. Add your steak in a single layer and let it cook for about 4 minutes before flipping. Sprinkle with kosher salt on both sides as it cooks. Don't worry if the steak still looks a bit undercooked—it will finish cooking when we fry the pockets. Once done, transfer the steak to the bowl with the veggies.

In the same skillet, add another drizzle of oil and toss in the chicken. Let it cook undisturbed until the sides are starting to turn opaque, then give it a stir. Cook until the chicken is cooked through, about 6–8 minutes. Add the cooked chicken to the bowl with the steak and veggies.

Now, it's time to add the magic ingredient—cheese! Toss in the grated pepper jack and sharp cheddar cheeses. Stir everything together until the cheese starts to melt and the filling becomes gooey and irresistible. Keep stirring until everything is well mixed. Set it aside to cool slightly while we prep the tortillas.

In a small bowl, whisk together the flour and water until you have a smooth paste. This is your glue to hold the tortilla pockets together. Microwave the tortilla halves for about 15 seconds to make them flexible. Lay one tortilla half on your work surface, with the rounded side closest to you. Brush a thin layer of the flour paste along the edges or over a third of the surface.

Fold the tortilla half over a third of the way, then roll it into a cone shape, making sure the edges stick together. You should end up with a wide-mouthed cone—kind of like an ice cream cone. Use a little more of the flour paste if needed to make sure it’s sealed.

Spoon a few tablespoons of the cheesy meat mixture into the cone. Press it down gently but leave a bit of room at the top to seal it closed. Add a little more flour paste inside the edges before pinching them shut.

Heat about 4 inches of vegetable oil in a deep pot over medium-high heat. You’re looking for the oil to reach around 350ºF. If you don’t have a thermometer, test it by dropping a small piece of tortilla in—it should bubble immediately but not too vigorously.

Fry the pockets in batches, making sure not to crowd the pot. Each batch should take about 4-6 minutes, until they’re golden and crispy. Once done, transfer them to a wire rack to drain and cool slightly.