Ingredients:

  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 2 tbsp Pickled jalapeños, finely minced
  • 2 tbsp Pickled jalapeño juice
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Granulated sugar
  • 1/4 tsp Cayenne pepper
  • 1 lb boneless skinless chicken breast, sliced into thin 1-inch strips
  • 1 tbsp Vegetable oil
  • 1 tbsp Taco seasoning
  • 2 large (10-inch) flour tortillas
  • 1.5 cups Shredded Three-Cheese Blend (Monterey Jack, Sharp Cheddar, and Mozzarella)

Instructions:

  1. Whisk together the 1/2 cup mayonnaise and 1/2 cup sour cream in a medium bowl until smooth.
  2. Add the 2 tbsp minced jalapeños, 2 tbsp jalapeño juice, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp sugar, and 1/4 tsp cayenne.
  3. Stir vigorously for 60 seconds until the sauce turns a uniform sunset orange.
  4. Slice the 1 lb chicken breast into thin 1 inch strips.
  5. Heat 1 tbsp vegetable oil in a large skillet over medium high heat until the oil shimmers and barely wisps smoke.
  6. Add chicken and 1 tbsp taco seasoning, cooking for 5-7 minutes until the edges are charred and the centers are opaque.
  7. Clean the skillet or use a fresh one; place a tortilla in the pan over medium heat.
  8. Spread 2-3 tablespoons of the sauce over the entire tortilla.
  9. Layer 3/4 cup of the cheese blend and half the chicken strips on one side of the tortilla.
  10. Fold the tortilla in half and press down firmly with a spatula for 2 minutes until the cheese begins to bubble and ooze at the edges.
  11. Flip and cook for another 2 minutes until the exterior is golden brown and crispy.