Chicken Jalapeno Cheddar Pockets with Pretzel Bread

One of my homies takes Chicken Jalapeno Cheddar Lean Pockets to work almost everyday. She asked me to clone them so she’ll know what the heck she’s eating. So I did. Mind you that I used regular cheese, and chicken thighs. These can easily be replaced with low fat cheese and chicken breast if you’re into that. 🙂

Chicken Jalapeno Cheddar Hot Pockets on Pretzel Bread
Makes 4

2 Chicken thighs, boneless, skinless cut into ¼ in chunks
1 T vegetable oil
¼ Seasoning salt
¼ Black Pepper

1/3 c milk
¼ c Sharp Cheddar Cheese, shredded
3 T mozzarella cheese, shredded
½ t flour
½ t white wine
1/8 t seasoning salt
2 T jalapenos, jarred, sweet and hot, chopped
1 T red bell peppers (optional)

4 six inch pretzel rolls, or sub rolls

Season chicken with seasoning salt, black pepper and accent. In a nonstick pan over medium low heat add the oil. Let it get warm for about 30 seconds. Add the chicken and cook and stir around until it’s done and developed a little color. Set aside.

In small pot over low heat pour in the milk, reserving one tablespoon. When the milk begins to bubble around the edges add the cheeses. Stir cheese until melted.

In small bowl mix flour with reserved milk and add it to the cheese sauce. When everything is smooth and the mixture comes to a light boil add chicken, bell peppers and jalapenos. Mix well. Remove from heat.

Cut rolls in half and add equal amount of filling and place back on top. Or cut a slit in the side of the bread with a paring knife and poke around the inside making enough room for filling. Us a piping bag or baggie with the tip cut off and a large piping tip add some filling and pipe filling inside bread. Enjoy.