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Crispy chicken cheesy gringas are that weeknight meal my family begs for after a busy day. Juicy roasted chicken gets tossed with bold spices then wrapped up hot inside gooey cheese and toasted tortillas until they are crispy and golden. Every bite brings the flavors of a lively Mexican kitchen straight to your table.
When I first threw these together with some leftover chicken I had no idea they would turn into our go-to Friday fix
Ingredients
- Shredded roasted chicken: gives you juicy flavorful protein Look for a well-roasted chicken with golden brown skin for extra flavor
- Canola oil: coats the chicken for roasting and helps the spices stick Choose fresh oil for a neutral taste
- Ancho chili powder: adds a deep subtle smokiness Opt for one with a reddish hue for freshness
- Chili powder: adds heat and vibrant color Check the spice date for best kick
- Ground cumin: gives earthy warmth Whole cumin seeds can also be toasted and ground fresh for a boost
- Salt: brings the seasonings together Use sea salt for a clean taste
- Buttered tortillas: make for a crisp exterior Choose tortillas with a soft texture so they fold without tearing
- Sliced jalapeno:
- Monterey Jack cheese: melts beautifully and has gentle spice Pick a block for slicing or buy pre-sliced for convenience
- Mexican cheese blend: delivers gooey melt and extra flavor Look for a blend that includes cheddar Monterey Jack and queso quesadilla
- Fresh cilantro: adds a bright finishing touch Opt for leaves with vibrant green color
Step-by-Step Instructions
- Spice Up the Chicken:
- Mix canola oil with ancho chili powder chili powder cumin and salt in a small bowl ensuring the spices are well combined. Add shredded chicken to the bowl turning pieces so that every bit is well coated. Spread out chicken evenly on a rimmed baking sheet for crisping.
- Roast Until Crisp:
- Preheat your oven to four hundred fifty degrees Fahrenheit. Place the baking sheet in the oven and roast the chicken for about twenty minutes tossing halfway through. You want to see the edges start turning golden and crispy. Toss the chicken again and return to the oven for another ten minutes making sure the majority of pieces become deeply crisped.
- Assemble the Gringas:
- Lay a tortilla butter side down on your cutting board. Cover half with sliced Monterey Jack cheese adding a generous layer of crispy spiced chicken and then sprinkle with a hearty amount of shredded Mexican cheese blend. Fold the tortilla over to create a half-moon shape pressing gently so the fillings stay put.
- Grill to Perfection:
- Heat your panini press or sandwich maker. Place your filled tortilla onto the press and close the lid. Cook until the exterior is a deep golden brown and the cheese inside has melted into creamy layers. If you do not have a press you can use a hot skillet pressing gently with a spatula for similar results.
- Slice and Serve Hot:
- Remove from the grill and let cool for a minute. Cut each gringa into halves or thirds for serving. Scatter over fresh cilantro if you like and bring them straight to the table while they are sizzling and cheesy
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I never get tired of the combination of melty cheeses in these gringas I always sneak an extra slice of cheese in the middle because it brings back memories of late family dinners with laughter and stories around the table
Storage Tips
Cool leftovers completely before wrapping in foil or placing in an airtight container. Refrigerate for up to three days. For best results reheat gringas in a skillet over medium heat so the tortillas crisp up again and the cheese gets stretchy.
Ingredient Substitutions
Use any cooked chicken if you do not have roasted on hand. Shredded turkey works just as well especially after the holidays. Swap in mozzarella or pepper jack if Monterey Jack is missing from your fridge. For a milder version skip the jalapeno slices and add extra cheese. Flour tortillas can be substituted for any soft tortilla of your choice including gluten-free.
Serving Suggestions
Serve with a bowl of salsa fresca or pico de gallo for brightness. A dollop of sour cream or a quick guacamole gives a cool contrast to the spicy cheesy filling. Pair with a light salad tossed in lime vinaigrette for a refreshing meal or offer some beans and rice for a heartier plate.
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Cultural Note
Gringas are a popular street food in Mexico named with a wink at the use of flour tortillas and cheese. Traditionally filled with al pastor meat these versions with crispy chicken bring the spirit of Mexican comfort food right to your home kitchen with a playful twist for easy weeknight cooking.
Recipe FAQs
- → What type of chicken should I use?
Shredded rotisserie or home-roasted chicken works well, ensuring it's moist and easy to season with spices.
- → Can I use other cheeses besides Monterey Jack?
Yes, combine cheddar, queso quesadilla, or any favorite melt-friendly Mexican cheese.
- → How do I achieve a crispy tortilla?
Brush tortillas with butter and press on a hot sandwich maker or skillet until golden and crisp.
- → Is this dish very spicy?
The filling includes mild chili powders and optional jalapeño. The spice level is easy to adjust.
- → What garnishes work well on gringas?
Add fresh chopped cilantro or extra jalapeño slices for color and brightness just before serving.