Chicken Jalapeño Ranch Recipe

Prep and season

Pat chicken breasts dry and, if thick, butterfly or pound to even thickness (about 0.5–0.75 in). In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, oregano, cumin, black pepper, kosher salt and cayenne. Rub 1 tablespoon olive oil over chicken then evenly coat both sides with the blackening spice mix.

Cook

Heat a heavy skillet or cast-iron pan over medium-high until very hot. Add 1 tsp cooking oil, then add the chicken. Cook 4–6 minutes per side depending on thickness until an internal temperature of 165°F (74°C) is reached and a dark crust forms. Remove to a cutting board and rest 5 minutes, then slice into 1/2-inch strips.

Rinse the rice under cold water until the water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1/4 tsp salt and 1 tsp butter or olive oil. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Fluff with a fork and keep warm.

Shred white cheddar if not pre-shredded and set aside at room temperature so it melts slightly when assembled.

If using fresh corn, char kernels in a dry skillet over medium-high heat 4–6 minutes until lightly browned. If using frozen, thaw and pat dry then char briefly. In a bowl combine corn, finely diced red bell pepper, finely diced red onion, chopped cilantro, lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir and taste; adjust lime or salt as needed.

Place thinly sliced red onion in a small jar or bowl. In a separate container mix apple cider vinegar, 2 tbsp water, 1/2 tsp sugar and 1/4 tsp salt until dissolved. Pour over onions, press to submerge and let sit at least 15 minutes (longer for more pickling). Drain before assembling, reserving a little pickling liquid if you like.

Finely shred cabbage, toss with 1/2 tbsp lime juice and 1/8 tsp salt. Let sit 5 minutes to soften slightly, then drain any excess liquid.

Char the jalapeño

Place the whole jalapeño directly over a gas flame, under a broiler, or in a hot skillet and char until all sides are blackened and blistered (about 5–7 minutes total). Transfer to a bowl and cover with plastic wrap or a lid for 5 minutes to steam — this loosens the skin.

Blend sauce

Peel charred skin off jalapeño (wear gloves if desired), remove stem and seeds if you want milder heat, and roughly chop. In a blender or food processor combine chopped jalapeño, mayonnaise, sour cream (or Greek yogurt), buttermilk, fresh cilantro, garlic clove, dried dill, 1/4 tsp salt and 1/8 tsp black pepper. Pulse until smooth. Taste and thin with an extra tablespoon of milk or buttermilk if needed; adjust salt and cilantro to taste. Chill until ready to use.

Warm the olive oil tortillas in a dry skillet or wrapped in a damp towel in the microwave for 15–20 seconds to make them pliable.

Lay a warmed tortilla flat. Spoon about 1/2 cup cooked white rice onto the center, then top with a striping of sliced blackened chicken (about 4 oz sliced), 1/4 cup shredded white cheddar, 1/4 cup corn salsa, 2 tbsp pickled onions (drained), and 1/3 cup shredded cabbage. Drizzle 1.5–2 tbsp charred jalapeño ranch over the filling.

Fold the sides of the tortilla over the filling and roll tightly. If desired, place seam-side down in a hot skillet for 30–60 seconds per side to seal and lightly toast. Serve immediately with lime wedges.