These pockets can be assembled up to 24 hours in advance, covered, and refrigerated before baking. Remove from the refrigerator 15 minutes before baking to take the chill off and ensure even cooking. They can also be frozen before baking — arrange on a baking sheet, freeze until solid, then transfer to a freezer bag and store for up to one month. Bake from frozen at 350°F for approximately 20 to 25 minutes, adding a few extra minutes over the standard time to account for the frozen starting temperature.
Leftovers reheat best in the oven. Place them on a baking sheet at 350°F for about 10 minutes until warmed through — this preserves the crispy exterior. Microwaving works in a pinch but softens the tortilla significantly. Refrigerated leftovers keep well for up to four days in an airtight container.
