1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
3. Add ground beef to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if needed.
4. Stir in the taco seasoning and diced tomatoes with green chilies. Add a splash of water (about 1/4 cup) to help the seasoning coat the meat evenly. Simmer for 5 minutes, allowing the flavors to meld.
5. Remove the skillet from heat and stir in the shredded cheddar, Monterey Jack cheese, cilantro, and jalapeño if using. Mix well so the cheese starts to melt into the filling.
6. Lay out the flour tortillas on a clean surface. Spoon about 1/3 to 1/2 cup of the filling onto one half of each tortilla, leaving space at the edges for sealing.
7. Fold the tortillas in half over the filling, pressing the edges firmly together. You can use a fork to crimp the edges for a tighter seal and a cute pattern.
8. Place the filled pockets on the baking sheet. Brush the tops lightly with olive oil to encourage golden crispiness.
9. Bake in the preheated oven for 12-15 minutes, flipping halfway through, until both sides are golden brown and crispy. Keep an eye on them—you want that perfect crunch without burning.
10. Remove from oven and let cool for a few minutes before serving. This step is key—I learned the hard way that piping hot pockets will burn little tongues!

I remember the first time I made these with my oldest—it was a chaotic Saturday afternoon, but she loved folding the pockets and pressing the edges. It’s a simple way to get kids involved and make the cooking process feel like less of a solo act.