Loaded Cowboy Butter Jalapeño Popper Crunchwrap Melts with Crispy Cheese & Spicy Ranch Drizzle

Ingredients:

• For the Jalapeño Popper Chicken Filling:
• 1 ½ lbs cooked chicken, shredded or diced
• 4 oz cream cheese, softened
• 1 cup shredded Monterey Jack
• ½ cup shredded cheddar
• 1–2 fresh jalapeños, finely diced
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• For the Cowboy Butter:
• 5 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• For the Crunchwrap Melts:
• 6 large flour tortillas
• 6 small tostada shells or handfuls of tortilla chips
• 6–8 slices pepper jack or provolone
• ½–1 cup shredded mozzarella (optional)
• Oil or butter for crisping
• For the Spicy Ranch Drizzle:
• ½ cup ranch
• 1 tablespoon hot honey
• 1 tablespoon sriracha or chipotle sauce
• ½ teaspoon garlic powder
• Optional Add-Ons:
• Bacon bits
• Pickled jalapeños
• Green onions
• Extra cowboy butter
• Hot honey

Directions:

1. Prepare the Jalapeño Popper Filling:
2. Mix chicken, cream cheese, Monterey Jack, cheddar, jalapeños, garlic powder, paprika, salt, and pepper.
3. Stir until creamy and evenly combined.
4. Make the Cowboy Butter:
5. Melt butter in a small pot.
6. Add garlic, Cajun seasoning, paprika, lemon juice, and parsley.
7. Simmer until fragrant.
8. Assemble the Crunchwrap Melts:
9. Lay a large tortilla down.
10. Add a slice of cheese, then a scoop of jalapeño popper chicken.
11. Add a tostada shell or handful of tortilla chips for crunch.
12. Add mozzarella or more cheese if desired.
13. Drizzle inside with cowboy butter.
14. Fold the tortilla edges toward the center to seal.
15. Crisp the Crunchwraps:
16. Heat a skillet with oil or butter.
17. Cook crunchwraps seam-side down 2–3 minutes, then flip and crisp another 2 minutes until golden.
18. Make the Spicy Ranch:
19. Mix ranch, hot honey, sriracha, and garlic powder until smooth.
20. Serve:
21. Slice and drizzle with spicy ranch and extra cowboy butter if desired.
22. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
23. Kcal: 860 kcal | Servings: 6 melts