Crispy Chicken Cheesy Gringa (Print-Friendly Version)
Warm tortillas stuffed with crispy chicken, melty cheese, and a hint of spice—perfect for sharing.
# Ingredients:
→ Crispy Chicken
01 -
1 whole roasted chicken, shredded
02 -
4 tablespoons canola oil
03 -
1 teaspoon ancho chili powder
04 -
1 teaspoon chili powder
05 -
1 teaspoon cumin
06 -
1 teaspoon salt
→ Gringas
07 -
6-inch buttered tortillas
08 -
Prepared crispy chicken
09 -
Sliced jalapeno Monterey Jack cheese
10 -
Shredded Mexican cheese blend (cheddar, queso quesadilla, Monterey Jack)
11 -
Cilantro (optional garnish)
# Steps:
01 -
Preheat oven to 450°F (232°C). Mix canola oil with all spices in a bowl. Toss shredded roasted chicken with the spiced oil mixture on a rimmed baking sheet. Roast the chicken for 20 minutes or until it starts to crisp.
02 -
Toss the chicken again and continue roasting for an additional 10 minutes or until fully crispy. Remove from oven and set aside.
03 -
Place a buttered tortilla butter-side down on a cutting board or plate. Fill one half of the tortilla with sliced jalapeno Monterey Jack cheese, crispy chicken, and a generous amount of shredded Mexican cheese blend.
04 -
Fold the tortilla over and gently place it on a sandwich press or panini maker. Close the lid and heat until the cheese melts and the tortilla crisps. Remove and slice into halves or thirds.
05 -
Transfer the gringas to a serving plate. Garnish with cilantro if desired and serve warm.
# Notes:
01 -
Ensure the chicken is evenly coated with spices for maximum flavor.
02 -
Use freshly shredded cheeses for optimal melting.