Cheesy Chicken and Green Pepper Tortilla Melts with Spicy Cream Sauce

These crispy tortilla melts are loaded with tender chicken, sautéed green peppers and gooey cheddar cheese, all brought together with a tangy, spicy cream sauce. The best part? Everything comes together in a single pan, so cleanup is a breeze.

Perfect for a busy weeknight, this recipe delivers big flavor with minimal effort. The creamy sauce doubles as a filling and a dip, adding a kick of heat that complements the savory chicken and melted cheese. Serve them as a fun dinner or a hearty snack!

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice green pepper into strips. In a small microwave-safe bowl, combine sour cream, cream cheese, 1 tsp water (2 tsp for 4 servings) and hot sauce to taste. Microwave until softened, 30 seconds. Stir to combine.
2. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.
3. Add chopped chicken to the pan with green pepper. Season with a big pinch of salt and pepper. Cook, breaking up meat into pieces, until chicken is browned and cooked through and green pepper is tender, 4-6 minutes. Stir in stock concentrate until combined. Turn off heat.
4. Place tortillas on a clean work surface. Spread one half of each tortilla with half the cream sauce (save the rest for serving). Using a slotted spoon, top cream sauce with chicken filling, then sprinkle with cheddar. Fold tortillas in half to create tortilla melts.
5. Wipe out pan used for filling. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tortilla melts (work in batches for 4); cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. Transfer to a paper-towel-lined cutting board.
6. Cut tortilla melts into wedges. Divide between plates and serve with remaining cream sauce on top or on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with Monterey Jack, pepper jack or a Mexican blend.

How do I make this recipe gluten-free?

Use gluten-free tortillas and ensure your stock concentrate and hot sauce are gluten-free.

Can I prepare the filling ahead of time?

Absolutely! Cook the chicken and pepper mixture, then refrigerate. Assemble and cook the tortilla melts when ready.