Cheesy Chicken Wraps (Print Version)
# Ingredients:
→ Jalapeño Sauce
01 -
1/2 cup (125ml) sour cream
02 -
1/2 cup (125ml) mayonnaise
03 -
3 tablespoons (15g) pickled jalapeños, chopped finely
04 -
3 tablespoons pickled jalapeño juice
05 -
1 teaspoon garlic powder or 1 clove garlic, minced
06 -
2 teaspoons smoked paprika
07 -
2 teaspoons ground cumin
08 -
Salt and ground black pepper, as needed
09 -
1/2 teaspoon cayenne powder
→ Quesadilla Assembly
10 -
8 flour tortillas, medium size
11 -
4 cups (460g) shredded cheese blend (use Monterey Jack, Mozzarella, American, Cheddar, or Gouda)
12 -
4 cups (800g) rotisserie chicken, shredded
# Instructions:
01 -
In a bowl, stir together the mayo with sour cream, add the jalapeño juice, and toss in the minced jalapeños. Sprinkle in the garlic, cumin, smoked paprika, cayenne, salt, and pepper. Blend it all together until the mixture is creamy. Taste and tweak the seasoning if needed.
02 -
If it's not shredded, tear your chicken into small pieces. Stir the chicken with some sauce so it's coated evenly, but keep the rest of the sauce aside for dipping later.
03 -
Warm up a skillet over medium. Layer the quesadillas starting with a tortilla, then cheese, followed by the chicken mixture, more cheese, and finish with another tortilla. Heat each side for about a minute until both sides are golden brown and the cheese is melting.
04 -
Slice into wedges while they're still hot. Put some of the sauce on the side for dipping and enjoy right away.
# Notes:
01 -
If you're using raw chicken, cook seasoned breasts in butter for 5-6 minutes on each side over medium-high heat.
02 -
These taste best when served immediately while the cheese is gooey.
03 -
You can prepare the jalapeño sauce in advance and keep it in your fridge.