DIY "Hot Pockets"

I purchase and eat some processed foods; Hot Pockets are not one of them.  If you are familiar with the comedian Jim Gaffigan, he does a very funny bit about Hot Pockets in his comedy tour "Beyond the Pale."  Wondering how they were created in the first place, he guesses a marketing guy was sitting there saying, "Hey, I got an idea, how 'bout we fill a pop tart with nasty meat!?" That sounds about right... If you are in need of a laugh, click on the link to watch the full clip....

Jim Gaffigan "Hot Pockets" on YouTube

So back to the food.  I found a recipe on Martha Stewart's website a while back for homemade "Hot Pockets" with chicken, broccoli and cheese.  I altered the recipe a bit, and they were delicious!  I hope you take the time to make some because they are well worth the effort, plus you'll have extras to freeze for later.

DIY "Hot Pockets"
1 T. vegetable oil
3 boneless, skinless chicken breasts
salt and pepper
Heat the oil over medium high heat until hot.  Dry chicken breasts with paper towels and season both sides with salt and pepper.  Add to hot skillet, and brown, about 4 minutes per side.  Turn heat to medium low, cover pan with lid and continue to cook until chicken juices run clear and the meat is tender when pierced with a fork.... about 10 more minutes.  Once cooked, remove chicken to a clean plate and tent with foil.

While chicken is cooking, prepare the rest of your filling...
6 c. fresh broccoli florets, cut into bite-sized pieces
6 oz. extra sharp cheddar cheese
6 oz. Gouda cheese

1/4 c. mayonnaise
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. dill
1 t. salt
8-10 flour tortillas
Place broccoli in a large sauce pan.  Fill to about 1/2" below top of broccoli with cold water.  Cover and heat on high until boiling.  Tilt lid to let steam escape, reduce heat to medium high, and gently boil for about 3 minutes.  Remove from heat and drain broccoli in a large colander.  While chicken is cooling, leave broccoli in colander, set on top of the same pot you cooked it in, to make sure as much water drains as possible.

Shred both cheeses.  At this point, the chicken should be cooled enough to chop into bite sized pieces.  Place broccoli and half of the cheese in a large bowl and toss together.  Add mayonnaise and all the seasonings, mixing well with a spatula.  Add the chicken and rest of cheese, again, mixing well with a spatula.  Your mixture will look like this.....

Notice I took a picture of my tortillas.  If you can find a healthy wheat tortilla, or like mine which have 13 grams of fiber each, by all means, use them!
To assemble, place a tortilla on a clean flat surface and place 2/3 cup of filling in the center.  Fold the bottom  of the tortilla over the filling, kind of cupping it with your fingers to keep it from squishing out.  Fold both ends in, then roll the whole packet forward to seal.
Depending on the size of your chicken breasts, you will have enough filling to make 8-10 pockets.  To freeze, wrap each pocket in plastic wrap, then place them in a freezer-safe container.  When you want them for a meal, take the amount needed out of the freezer the night before and thaw in the refrigerator (not on the counter!)  Then proceed with baking instructions...
Preheat oven to 400 degrees.  Lightly spray surface of baking sheet, and tops of pockets with good-quality cooking spray.  Place pockets, seam side down, on the baking sheet.  Bake for 15 minutes.  Flip the pockets for the last 5 minutes of cooking, so the tops get lightly browned.

Here's the link to the original recipe...
Martha Stewart - "Hot Pockets"