Chicken Cheese Wrap (Print Version)
# Ingredients:
→ For Jalapeño Dressing
01 -
1/2 cup (125 ml) sour cream
02 -
1/2 cup (125 ml) mayonnaise
03 -
3 tbsp (45 ml) brine from pickled jalapeños
04 -
3 tbsp (15 g) finely chopped pickled jalapeños
05 -
1 clove garlic (or 1 tsp garlic powder)
06 -
2 tsp smoked paprika
07 -
2 tsp cumin
08 -
1/2 tsp cayenne pepper
09 -
Salt and black pepper, adjust to taste
→ For Quesadillas
10 -
4 cups (460 g) shredded cheese mix (like Monterey Jack, Mozzarella, and American cheese)
11 -
4 cups (800 g) shredded rotisserie chicken
12 -
8 medium-sized flour tortillas
# Instructions:
01 -
Combine sour cream, mayonnaise, jalapeño brine, chopped jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper in a bowl. Stir everything together until smooth. Adjust taste if needed.
02 -
Use your hands or forks to shred your chicken. Place it in a bowl and coat it with some or all of the jalapeño sauce, depending on how saucy you want. Save extra sauce for dipping!
03 -
Warm a skillet on medium heat. Put a tortilla in, sprinkle cheese, layer chicken, top with more cheese, and place another tortilla on top. Cook until golden underneath, about 1 minute, then flip and cook the other side until browned in 30-60 seconds.
04 -
Repeat the process with the rest of the tortillas. Slice each quesadilla into triangles if you want and serve them hot. Dive in and enjoy!
# Notes:
01 -
If you prefer homemade chicken, heat 1 tbsp of butter or oil in a pan over medium-high heat. Cook 1 lb of boneless chicken seasoned with 1.5 tsp paprika, 1 tsp cumin, 1/4 tsp dried oregano, salt, and pepper for 5-6 minutes on one side, then 2-3 minutes on the other, until cooked through.
02 -
Fresh quesadillas taste best when the cheese is soft and gooey. Reheating may cause the sauce to seep out.
03 -
For any leftovers, store in the fridge for up to 1-2 days. Heat them on a skillet over medium heat to revive the textures.