Jalapeno Cheddar Crispy Chicken Tacos


hese Cheesy Jalapeño Cheddar Chicken Tacos are anything but ordinary! They’re juicy, cheesy, crunchy... addictingly good and easy to make for Cinco de Mayo! Using @mariaandricardos White Corn Tortillas because every good taco starts with the tortilla 🌮

What is Maria & Ricardo's?

I've been buying Maria & Ricardo's tortillas at my local Whole Foods for YEARSS, so this NEW mini Cinco de Mayo series in collaboration with them is a dream come true. Their wholesome and delicious tortillas are baked for a variety of needs, styles, and nutritional standards without compromising taste and quality. They have KETO tortillas, traditional tortillas, and basically every tortilla you could possibly need.

Check them out more here!

Where to find Maria & Ricardo's tortillas?

You can shop them on Amazon as well as find a grocer nearest to you by checking out their Store Locator here!

How to make the crispy jalapeño cheddar taco crust?

The ticket here is using either a nonstick skillet with olive oil or a cast iron skillet with olive oil. Place 2-3 thin slices of fresh jalapeño peppers on the oiled skillet, add about 1/4 cup shredded cheese, and then the folded tortilla to cook for 1-2 minutes (until crispy and golden).

You could also repeat this on the other side, but it's optional!

How to store and reheat leftover tacos?

Store leftover tacos in an airtight container in the fridge up to 4 days. Reheat in the oven at 350F on a parchment paper lined sheet pan for 5-6 minutes, flip and bake an additional 5-6 minutes (until warmed through and crispy again).

And if you're looking for an easy to make, creamy sauce to serve on the side... I recommend this Creamy Avocado Cilantro Sauce!

Simply add all the following ingredients into a food process to blend until smooth. Add water and more lime juice to thin out to taste!

  • 1 ripe Avocado
  • 1/4 cup Plain Greek Yogurt
  • Juice of 2 Limes
  • 1/2 tsp. Salt
  • 1 tbsp. Honey

What to serve with tacos?

A few easy side dishes are...

  • Corn Fritters
  • Mexican Black Beans
  • Black Bean Dip
  • Refried Beans
  • Pico de Gallo
  • Guacamole
  • Cilantro Rice
  • Mexican Rice
  • Mexican Street Corn Salad

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time!

. . . . . . . . . . . . . . .

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

. . . . . . . . . . . . . . .

“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Jalapeno Cheddar Crispy Chicken Tacos



Servings: 8

  • 8 Maria and Ricardo’s Organic White Corn Tortillas
  • 2 tbsp. Olive Oil
  • 1 ½ lbs. Chicken, boneless and skinless, sliced into strips
  • ½ medium Yellow Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 1 tbsp. Chili Powder
  • 1 tsp. Ground Cumin
  • 1 tsp. Salt
  • ¾ cup Red Enchilada Sauce
  • 2 cups Shredded Mexican Cheese
  • 3 Jalapenos, thinly sliced
  • White Onion, thinly sliced
  • Fresh Cilantro, chopped


  1. In a large skillet over medium-high heat, add the olive oil. Add the chicken strips to cook for about 5-6 minutes on each, until mostly fully cooked.
  2. Remove the chicken to chop into bite sized pieces and add back into the heated skillet.
  3. Add the chopped onions and minced garlic to sauté for 1-2 minutes, until fragrant.
  4. Add the chili powder, ground cumin, salt, and ¼ cup red enchilada sauce. Sauté another 3-4 minutes. Chicken should be fully cooked. Remove from heat to cool.
  5. On a heated skillet or griddle, warm up the white corn tortillas. Lightly brush or dip the tortillas in the remaining enchilada sauce and add back to the griddle.
  6. Flip the tortillas to the other side, then add a generous scooping of the chicken. If desired, add thinly sliced onions, chopped cilantro, and shredded cheese.
  7. Fold one side of the tortilla over to make a taco, then cook until both sides of crisp, about 2-3 minutes each side. Remove the tacos from the griddle.
  8. To make the crispy jalapeno cheddar outside, lightly grease the griddle with olive oil. Add a few jalapeno slices and a handful of cheese on top. Add one taco on top. Cook for about 1-3 minutes, until the cheese is crispy on the edges.
  9. Enjoy warm!

Like the recipe? Leave a comment!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
No items found.