Mexican Chicken Pockets

Have you ever been to My Kitchen Cafe? Well, if not you should go. Today I needed a recipe that would be quick cuz I wasn't getting home from work til late and I was tired. Thats where I got this idea, which I changed a bit to suit my ingredient list. I had quite a bit of filling left over so I made burritos out of it, rolled tightly in saran wrap and put them in the freezer for work lunches. But the fried pocket version follows.

Cooked brown rice
Shredded Chicken
Refried beans
Cream cheese
Green onion
Cilantro
Lime juice
Chili powder
Cumin
Cheese
Sour cream
Tortillas

Mix rice with everything except beans, cheese and sour cream.
Heat tortillas in microwave until soft so they dont rip when you fold the pockets.
Spread cream cheese in middle of tortilla along with refried beans and a layer of cheese.
Fill with chicken and rice mixture.
Fold into a pocket square thing and fry in lightly oiled pan. (Use a bit of the refried bean as a glue to keep the pocket closed until it fried shut)

Source:My Kitchen Cafe

Photos:Shawn Campbell