1/4 cup mayonnaise
2 teaspoons minced jalapenos, slices
2 teaspoons jalapeno juice, from minced jalepenos
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 dash salt
4 flour tortillas
4 chicken tenderloins
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 slices process American cheese
Combine sauce ingredients and stir until smooth.
Grill chicken in vegetable oil and cut into thin slices.
Preheat skillet over medium heat.
One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
On the empty side, spread about one tablespoon of sauce.
Fold over, and press gently with spatula.
Cook until cheese is melted and slice each into 4 pieces.