A delicious and crispy tortilla filled with a flavorful combination of pineapple, jalapeño, and chicken, perfect for a quick meal or snack.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Pan-frying
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked shredded chicken
½ cup diced pineapple, drained
1 jalapeño, finely diced
½ cup shredded Mexican-blend cheese
¼ cup diced red bell pepper
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
4 large flour tortillas
2 tablespoons butter or olive oil
½ cup sour cream (optional)
2 tablespoons mayonnaise (optional)
1 tablespoon lime juice (optional)
1 tablespoon chopped cilantro (optional)
1–2 tablespoons finely diced jalapeño (optional)
¼ teaspoon garlic powder (optional)
Pinch of salt (optional)
Instructions
In a large bowl, combine the shredded chicken, pineapple, jalapeño, cheese, red bell pepper, red onion, and cilantro.
Add the lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Stir until everything is evenly combined.
Place a tortilla on a flat surface. Spoon about ¾ cup of the chicken mixture onto one side of the tortilla, leaving space around the edges.
Fold the tortilla over the filling and gently press down.
Heat a skillet over medium heat and add a little butter or olive oil.
Place the filled tortilla in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until golden brown and crispy and the cheese is melted.
Repeat with the remaining tortillas and filling.
For the optional sauce, whisk together the sour cream, mayonnaise, lime juice, cilantro, jalapeño, garlic powder, and salt.
Slice the crispy tortillas into halves or wedges and serve hot with the lime-jalapeño sauce.
Notes
For extra crunch, cook the tortillas over medium-low heat rather than high heat. This gives the cheese time to melt while the tortilla becomes deeply golden and crispy.