Stuffed Frybread Pockets

Prepare for an explosion of flavor and texture with these incredible Stuffed Frybread Pockets! This recipe takes the beloved, pillowy softness of traditional Frybread and transforms it into a savory, handheld meal, generously filled with seasoned ground beef (or shredded chicken), gooey melted cheese, and fresh vegetables. Each pocket is carefully sealed and then fried to a golden, puffed perfection, creating an irresistible crispy exterior that gives way to a warm, hearty, and utterly satisfying filling. It’s a fantastic and versatile dish, perfect for a unique family dinner, a fun game day snack, or a delicious way to enjoy the rich culinary heritage of Native American cuisine. Get ready to savor every bite of these comforting, flavorful, and wonderfully textured pockets!

Ingredients:

For the Frybread Pockets:

• 6 pieces Indian Fry Bread dough (store-bought or homemade; rolled into approx. 6-inch rounds)
• Vegetable oil, canola oil, or shortening (for frying, enough for 2-3 inches depth in your skillet)

For the Filling:

• 1½ cups shredded mozzarella or cheddar cheese (or a mix of both)
• 1 cup cooked, seasoned ground beef or shredded chicken (see notes for seasoning)
• ½ cup refried beans (optional, but adds creaminess and flavor)
• ¼ cup finely diced yellow or red onion
• ¼ cup finely diced bell peppers (any color)

For Serving (Optional Toppings):

• Sour cream
• Salsa
• Guacamole
• Chopped fresh cilantro

Step-by-Step Instructions:

1. Prepare Filling Ingredients:
   • Ensure your ground beef is cooked, seasoned, and drained, or your chicken is cooked and shredded. A simple seasoning for ground beef could be salt, pepper, garlic powder, onion powder, and a pinch of chili powder.
   • Shred your cheese.
   • Finely dice your onions and bell peppers.
   • If using refried beans, have them ready.
   • In a bowl, gently mix the cooked meat, diced onions, and diced bell peppers. This makes assembly easier.
2. Prepare the Frybread Dough:
   • If using homemade dough, divide it into 6 equal portions and roll each portion into a thin round, approximately 6-7 inches in diameter. The dough should be thin enough to fold and seal easily but not so thin that it tears.
   • If using pre-made dough, ensure it’s at room temperature and ready to use.
3. Fill the Pockets:
   • Lay one round of frybread dough flat.
   • Spoon a small amount of your meat mixture onto one half of the round, leaving a clear border around the edge.
   • If using, add a small spoonful of refried beans next to the meat.
   • Generously sprinkle shredded cheese over the meat and beans.
   • Do not overfill, as this will make sealing difficult.
4. Seal the Pockets:
   • Carefully fold the empty half of the dough round over the filled half, creating a semi-circle pocket.
   • Press the edges firmly together to seal them. You can use your fingers, the tines of a fork, or a pastry crimper to ensure a tight seal and create a decorative edge. A good seal is crucial to prevent the filling from escaping during frying.
   • Repeat with the remaining dough and filling.
5. Heat the Frying Oil:
   • Pour vegetable oil (or preferred frying oil) into a deep skillet, Dutch oven, or deep fryer. You’ll need enough oil to reach a depth of 2-3 inches.
   • Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature; maintaining the correct temperature is key for even cooking and preventing greasiness.
6. Fry the Pockets:
   • Carefully lower 1-2 stuffed frybread pockets at a time into the hot oil, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature.
   • Fry the pockets for 2-3 minutes per side, or until they are beautifully puffed up, golden brown, and cooked through. The dough should look crisp and airy.
   • Use tongs or a slotted spoon to carefully flip the pockets.
   • Once golden on both sides, remove the fried pockets from the oil.
7. Drain and Cool:
   • Place the fried pockets on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Do not stack them, as this can make them soggy.
   • Let them cool slightly for a few minutes before serving, as the filling will be very hot.
8. Serve:
   • Serve the Stuffed Frybread Pockets warm, accompanied by optional toppings like sour cream, salsa, or guacamole for dipping.

Tips, Variations, and Storage:

• Frybread Dough: If making your own frybread dough, ensure it’s well-rested before rolling. If buying pre-made, check Asian or international markets, or sometimes specialty bakeries. You can also use large pre-made biscuit dough rounds as a cheat, though the texture won’t be identical.
• Filling Variations:
  • Bean & Cheese: A simple vegetarian option with extra refried beans, black beans, corn, and cheese.
  • Breakfast Pockets: Scrambled eggs, cooked sausage, bacon bits, and cheese.
  • Sweet Pockets: Fill with fruit compote, cream cheese, or chocolate for a dessert version (fry carefully, as sugar can burn).
• Cheese Blend: A mix of Monterey Jack, cheddar, and a little cream cheese can make the filling extra creamy.
• Even Thickness: Roll the dough to an even thickness to ensure uniform cooking.
• Seal it Tight: A good seal is paramount. If edges aren’t sealing, moisten them slightly with water before pressing.
• Reheating: Leftover pockets can be reheated in a toaster oven or air fryer at 350°F (175°C) for 5-8 minutes until crisp and heated through. Microwaving is not recommended as it will make them soggy.
• Freezing: You can freeze uncooked, sealed pockets on a baking sheet until solid, then transfer to a freezer-safe bag. Fry directly from frozen, adding a few minutes to the cooking time.

Pairings:

• Sides: A fresh green salad with a light vinaigrette would cut through the richness. A side of corn or black bean salsa would also be excellent.
• Drinks: Cold soda, iced tea, or even a light beer would pair well with these hearty pockets.
• Sauces: Beyond the suggested sour cream, salsa, and guacamole, a squeeze of lime juice, a dash of hot sauce, or even a simple taco sauce would be great.

Quick Info:

• Prep Time: 20-30 minutes (if using pre-made dough; more if making from scratch)
• Cook Time: 12-18 minutes (frying in batches)
• Total Time: Approx. 35-50 minutes
• Servings: 6
• Cuisine: Native American-inspired / Fusion
• Effort Level: Medium