1TablespoonOld El Paso taco seasoningmore to taste
Salt and pepperto taste
3 Colby jack cheese sticks
4 uncooked pie crustsI used Pillsbury
Optional dips: SalsaSour Cream or Guacamole
Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Cook the meat in a large frying pan over medium-high heat. Add in the onions and green chiles. Cook until the meat is browned. Stir in the salsa, taco seasoning and salt and pepper to taste.
Lay out one pie crust onto a flat surface. Cut off the rounded edges, creating a rectangle. Then cut into 6 rectangles. Spoon about 3 to 4 Tablespoons of the taco meat into the center of the rectangle. Next slice the cheese stick in half and then in half again, creating 12 pieces. Place one piece of cheese on top of the taco meat. Then place the opposite rectangle on top. You may want to stretch it lightly before putting it on. Press the edges down, trim any excess dough if needed and then go around the edges with a fork. Poke 9 holes in each pop tart.
Place the pop tarts onto the prepared pan and bake at 350°F for 20 to 25 minutes, or until the crust is golden brown.
You can use shredded cheese in place of the cheese sticks. Add about 2 Tablespoons per pocket.