Ingredients:
For the Jalapeño Popper Filling
3 cups cooked shredded chicken
8 oz cream cheese, softened
1 cup shredded Monterey Jack
1 cup shredded cheddar
½ cup cooked crumbled bacon
2–3 fresh jalapeños, finely diced
2 cloves garlic, minced
1 tsp ranch seasoning
½ tsp smoked paprika
½ tsp onion powder
Salt & pepper to taste
For the Cowboy Butter
6 tbsp melted butter
3 cloves garlic, grated
1 tbsp chopped parsley
1 tsp Dijon mustard
½ tsp smoked paprika
¼ tsp cayenne
½ tsp dried oregano
½ tsp flaky salt
For the Crunchwrap Melts
6 large flour tortillas (burrito-size)
6 crispy tostadas or a handful of crushed tortilla chips
2 cups shredded Monterey Jack or mozzarella
1 cup shredded cheddar
Oil or butter for skillet
For the Spicy Ranch Drizzle
½ cup ranch dressing
1–2 tbsp hot sauce
½ tsp smoked paprika
½ tsp garlic powder
1 tbsp lime juice
For the Crispy Cheese Crust
1 cup shredded cheddar
1 cup shredded Monterey Jack
Optional Add-Ons
Pickled jalapeños
Green onions
Fresh cilantro
Extra cowboy butter
Hot honey drizzle
Directions:
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