Ingredients
For the chipotle sauce:
1/2 cup mayonnaise
2 tablespoons canned chipotle in adobo sauce, plus more to taste
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt, plus more to taste
For the tacos:
Nonstick cooking spray
3 1/2 cups shredded Mexican cheese, divided
6 (6-inch) corn or fajita-style flour tortillas
Instructions
- In a small bowl, whisk together mayonnaise, chipotle, lime juice, and salt. Adjust seasoning to taste and set aside.
- Heat a large nonstick skillet over medium heat and lightly coat with cooking spray.
- Sprinkle 1/3 cup cheese into a 6-inch circle in the skillet. Place a tortilla on top so cheese peeks out around the edges.
- Sprinkle 1/4 cup cheese over one half of the tortilla. Cook until bottom cheese is deep golden brown, about 2 minutes.
- Using a rubber spatula, fold the tortilla in half, pressing gently to seal.
- Continue cooking until inside cheese melts and both sides are crispy, about 2 more minutes.
- Repeat with remaining tortillas and cheese.
- Serve hot with chipotle sauce for dipping.
Notes
- Add fillings like refried beans, scrambled eggs, shredded chicken, mushrooms, or black beans before folding for variety.
- Swap chipotle sauce for salsa, guacamole, or sour cream for a different flavor profile.
- Freshly shredded cheese melts slightly better than pre-shredded, but both work.
- For less spice, reduce or omit chipotle in the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tacos with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
