By: Becky Hardin
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Mini Fried Taco Pizza Pockets make such a fun and simple party appetizer or after school snack. Delicious taco flavors wrapped up in a bite-size pocket!
Table of Contents
Wonton Pizza Pockets
These Mini Fried Taco Pizza Pockets are your answer to keeping the holidays simple. Party appetizers just happen to be my favorite food group, so I could eat these all day long!
They’re delicious and fancy enough to serve at any holiday party, yet simple enough to feed hungry kids after school. The perfect little snack!
Wonton wrappers are the perfect pockets to fill with your favorite filling. They fry up crisp and golden and are the hit of any party!
Be sure to try my Homemade Wonton Chips too!
Why you will love this recipe!
- Easy to adapt: You can easily mix up your proteins and fillings to make these exactly to your tastes.
- Perfect for entertaining: These are a great appetizer to serve throughout the holidays, and they are always a hit on game day!
- So delicious! Super crispy with a rich Mexican filling, they are so addictive!
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How to make taco pizza pockets
Be sure to scroll down for the full recipe!
- Brown the meat and stir in the seasoning and tomatoes.
- Fill, fold and seal the wonton wrappers.
- Deep fry until golden brown and crispy.
How to fold wonton wrappers
Wonton wrappers are a fun and simple appetizer and you can use them in a million ways. For these mini fried taco pizza pockets, simply place a bit of filling on each square, then fold into a triangle, and fry. Easy peasy!
Pizza Pocket Fillings
These little cuties are so simple to make. And you can fill them with just about anything you like:green chilis or jalapeños, shredded chicken, veggies, or different types of cheese. For this recipe I used:
- Wonton wrappers
- Shredded cheese
- Ground beef
- Tomatoes
- Taco Seasoning
- Sour cream and cilantro for dipping
Can you make them ahead of time?
These are best served as soon as they are cooked so that the wontons are nice and crispy. You can fill and fold them a few hours ahead of time so you just have to fry and serve.
If you do have leftovers, they will keep well for a day or two in the fridge, and should be reheated quickly at a high temperature in the oven so that they get crispy again.
Recipe Notes and Tips
- Don’t overfill the wonton wrappers, they should fold over easily so that the filling doesn’t escape.
- Add enough oil to your pot to fully cover the taco pizza pockets, otherwise they can stick to the bottom of the pan.
- Make sure your oil is hot before frying.
- Cook in batches so that the temperature of the oil doesn’t drop.
Cook up a batch of these for your next get-together and watch them disappear! They are so fun to make, too. Enjoy this time in the kitchen and happy eating!
More Mexican Recipes
- Loaded Cowboy Queso
- Enchilada Cups
- King Ranch Chicken Rotel Dip
- Healthy Queso
- Baked Spicy Chicken Tacos
- Cheesy Enchilada Stuffed Peppers
- Taquitos Recipe with Green Chile
- Mexican Rice Recipe
- Southwest Turkey Chili Recipe
- Buffalo Chicken Enchiladas
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Mini Fried Taco Pizza Pockets
4.34 from 3 votes
Author: Becky Hardin
Prep: 30 minutes minutes
Cook: 20 minutes minutes
Total: 50 minutes minutes
Serves8
Print Rate
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Cheese, beef, tomatoes, and taco seasoning are stuffed in wonton wrappers and fried to make these dippable pizza pockets.
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Ingredients
- 1 pound ground beef or sirloin
- 1 package 1 ounce Old El Paso Taco Seasoning
- 1 10 ounce can tomatoes, drained
- 1 package 48 wonton wrappers
- 2 cups shredded Chihuahua cheese or Mexican blend cheese
- Canola Oil
- Sour Cream and Cilantro for dipping
Instructions
In a skillet, brown your meat, crumbling as it cooks.
Add the taco seasoning and tomatoes and stir to combine. Turn off heat and set aside.
To assemble wontons, spoon a small amount of beef mixture into the middle of each wonton. Sprinkle with cheese. Using a finger dipped in water, trace the outside of each wonton wrapper. Fold over the wrapper to conceal the filling and press firmly along the edges to seal the wonton. The water will act as “glue”, so press firmly. Place finished wontons on a plate or cookie sheet.
Pour about 1 1/2 – 2 1/2 inches oil into a large pot or dutch oven. Heat on medium/high heat until the oil reaches 375F.
Working in batches or 3-5, place the filled wontons into the oil, turning as they fry. It took mine about 2-3 minutes to be fried to my liking. You want them browned on both sides but not charred.
Remove carefully from the oil and place on a paper towel to dry/drain.
Serve warm with sour cream and cilantro for dipping.
Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Don’t overfill the wonton wrappers, they should fold over easily so that the filling doesn’t escape.
- Add enough oil to your pot to fully cover the taco pizza pockets, otherwise they can stick to the bottom of the pan.
- Make sure your oil is hot before frying.
- Cook in batches so that the temperature of the oil doesn’t drop.
Nutrition Information
Calories: 326kcal (16%) Carbohydrates: 11g (4%) Protein: 20g (40%) Fat: 21g (32%) Saturated Fat: 9g (56%) Cholesterol: 78mg (26%) Sodium: 410mg (18%) Potassium: 280mg (8%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 260IU (5%) Vitamin C: 3.3mg (4%) Calcium: 211mg (21%) Iron: 3.9mg (22%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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