Chicken Jalapeño Wrap (Print Version)
# Ingredients:
→ Spicy Jalapeño Dressing
01 -
1/2 cup (125ml) sour cream
02 -
1/2 cup (125ml) mayonnaise
03 -
2 teaspoons ground cumin
04 -
1 teaspoon garlic powder or a garlic clove
05 -
Salt and black pepper as needed
06 -
1/2 teaspoon cayenne for heat
07 -
3 tablespoons (15g) chopped pickled jalapeños
08 -
3 tablespoons pickled jalapeño brine
09 -
2 teaspoons smoked paprika
→ Building the Quesadillas
10 -
4 cups (460g) shredded cheese combo (use Gouda, Monterey Jack, or Mozzarella, plus cheddar if you'd like)
11 -
4 cups (800g) rotisserie chicken, shredded
12 -
8 flour tortillas, medium-sized
# Instructions:
01 -
In a bowl, stir together sour cream, mayo, jalapeño juice, and chopped jalapeños. Toss in garlic, cumin, cayenne, paprika, salt, and pepper. Blend till smooth, then give it a taste to tweak the flavor.
02 -
If your rotisserie chicken isn't in small pieces yet, shred it. Toss it in some jalapeño dressing for a creamy coating. Save the leftover dressing for dipping later.
03 -
Warm a skillet over medium heat. Build your stack: lay one tortilla, sprinkle cheese, add the seasoned chicken, more cheese, and another tortilla. Let each side brown up for about a minute, making sure the cheese melts beautifully.
04 -
Cut the cooked tortillas into wedges. Serve them while they're nice and hot with extra dressing on the side!
# Notes:
01 -
If you're using fresh chicken, pan-fry seasoned breasts in butter, 5-6 minutes each side on medium-high
02 -
Cheese tastes best when it's still gooey, so enjoy right away
03 -
The jalapeño dressing holds up well if prepped earlier and kept separately