1/2 cup mayonnaise
2 tbsp minced jalapeno slices (nacho slices)
2 tsp juice from jalapeno slices
2 tsp sugar
1 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1 lb boneless skinless chicken
8 large flour tortillas (10-inch)
2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese
Prepare creamy jalapeno sauce by combining all ingredients in a small bowl. Cover and chill so that the flavors develop.
Season chicken and cook in skillet or on grill until done. Cut into very small pieces.
Preheat grill to medium low heat. When the pan is hot, lay one tortilla on the grill. You can spread a little vegetable oil under the tortilla. Spread 2 tbsp jalapeno sauce on the tortilla. Arrange 1/2 cup of the chicken over the sauce. Arrange 1/2 cup of the cheddar cheese and 1/2 cup of the jack cheese on top of the chicken. Cover with another tortilla and press down with a spatula. Cook for about 4 minutes, then turn over and cook for a couple more minutes or until the cheese is melted. Slice into 4 pieces with a cookie cutter and serve. Repeat.
This is another quick and easy recipe that my family loves and that does not heat up your house in the summertime. If you are lucky enough to have any leftovers, they warm up nicely for a quick snack the next day as well.
Prepare your sauce a couple of hours before you want to eat. Not entirely necessary in case you forget but it does make the flavor just a bit zestier if it's been allowed to steep in those juices. You can find these jalapeno slices (if you're not familiar with them like I wasn't) in the pickle section of your grocery store.
Next, sprinkle on your chicken. I hate measuring anything when my eyeball is handy so I just do the "best guess" method on how much to add to each tortilla.
Then slap another tortilla over the top and let it sizzle. A couple of minutes is all it takes.