1In a bowl, add the chicken pieces, salt, smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tbsp oil. Mix well until the chicken is evenly coated.
2Heat a pan over medium heat with a little oil. Once hot, add the seasoned chicken and cook for 3-4 minutes, stirring occasionally.
3Add the minced garlic and cook for 1–2 minutes, until fragrant.
4Add the diced onion, bell peppers, corn, and jalapeño (if using). Stir and cook for 3–4 minutes, until the vegetables soften slightly and chicken is cooked through.
5Lower the heat and add the cream cheese, lemon juice, and water. Stir until the cream cheese melts and forms a creamy sauce that coats the chicken and veggies.
6If the mixture seems too thin, simmer for 1–2 minutes until thickened. Taste and adjust salt if needed. Remove from heat.
7Preheat the oven to 400°F.
8Lightly brush one side of each tortilla with oil.
9Flip the tortillas over and spoon the chicken filling onto the un-oiled side.
10Sprinkle with cheese, then fold or gently press the tortillas closed.
11Arrange them on a baking sheet and bake for 10–15 minutes, or until the tortillas are crispy and the cheese is melted.
Ingredients
1 lb boneless chicken breast, cut into small pieces
to taste Salt
1 tbsp smoked paprika powder
1 tsp garlic powder
0.5 tsp black pepper
1 tsp cajun seasoning
1 -2 cloves fresh garlic, minced
1 cup mixed bell pepper, diced
0.5 cup corn, boiled
1 yellow onion, diced
1 jalapeno, chopped and seeded
1 tbsp lemon juice
4 tbsp cream cheese
0.25 cup water
1 tbsp oil
0.5 cup mayonnaise
0.5 cup sour cream
1 tbsp smoked paprika powder
1 tsp garlic powder
to taste Salt and pepper
1 tsp cajun seasoning
1 tbsp lime juice
1 tsp hot sauce
1 -2 tbsp fresh cilantro, chopped
1 cup mixed shredded cheese (mozzarella and cheddar)
10 mini flour tortillas
2 tbsp oil (for brushing the tortillas)
Equipment
panovenbaking sheetbowl
Tips
If the mixture seems too thin, simmer for 1–2 minutes until thickened.