Taco Bell Cheese Wrap (Print Version)
# Ingredients:
→ Jalapeño Creamy Sauce
01 -
1/2 cup (125 ml) sour cream
02 -
1/2 cup (125 ml) mayonnaise
03 -
3 tbsp (15 g) finely chopped pickled jalapeños
04 -
3 tbsp (45 ml) liquid from a jar of pickled jalapeños
05 -
1 garlic clove or 1 tsp powdered garlic
06 -
2 tsp smoked paprika
07 -
2 tsp ground cumin
08 -
A pinch of cayenne pepper (1/2 tsp)
09 -
Salt and black pepper, adjust per taste
→ Quesadilla Ingredients
10 -
4 cups (460 g) grated cheese mix (try Monterey Jack, American, and Mozzarella)
11 -
4 cups (800 g) shredded rotisserie chicken
12 -
8 regular-sized flour tortillas
# Instructions:
01 -
In a small bowl, whisk together mayonnaise, sour cream, jalapeño brine, minced jalapeños, garlic, paprika, cumin, cayenne, salt, and pepper. Adjust seasoning if needed after tasting.
02 -
Take your cooked chicken and shred it with two forks or just use your hands. Add some or all of the jalapeño sauce, mixing until creamy. Save the extra sauce as a dip, if you'd like.
03 -
Place a tortilla in a heated skillet over medium heat. Sprinkle a layer of cheese, add the chicken filling, more cheese, and cover with another tortilla. Let it cook for about a minute until brown underneath, then flip and cook the other side until golden (30-60 seconds).
04 -
Repeat the process with the remaining tortillas. Slice each one into wedges if you want smaller servings, and eat right away while they’re warm.
# Notes:
01 -
If you'd rather cook your own chicken, toss a tablespoon of butter or oil in a skillet on medium-high heat and add 1 lb boneless chicken. Season with 1.5 tsp paprika, 1 tsp cumin, 1/4 tsp oregano, salt, and pepper, and cook for about 5-6 minutes on one side, then flip and cook 2-3 minutes more.
02 -
For the best experience, eat these hot and fresh while the cheese is still gooey. Reheating isn’t perfect, as the sauce can leak.
03 -
If you need to save leftovers, they’ll keep in the fridge for 1-2 days. Reheat them in a skillet over medium heat to warm them up again.