Stacked Cheeseburger Chicken Melt

Today we're going to be filling the inside of a paper towel roll with some melted cheese and we're cutting it just to make it a bit smaller so it's not too thick. Roll it up, put it in the size glass that you want, paper inside, parchment paper just so that it doesn't stick and so it's clean. We heat up our pan. This is some spicy cheddar with some beer because it will help it melt better. Leave it there. Come back over here. You just have to pretty much keep stirring non-stop so that it is evenly melted and doesn't stick to the bottom even if you have a non-stick pot. And that's what we want. We come over here and we pour. We stop just before getting to the top. We save the rest of the cheese for later and freeze. So while we are waiting for our cheese tube to be ready, we will take a chicken breast, we will butterfly it, we will bread it, and we will fry it. With the help of a guitar sheet and a mallet, we will flatten it. We take this off gently, place it in the flour, peel and remove. So we make sure that all of our chicken is covered in flour so that the egg wash will stick completely. For my personal taste, I like to add some Tex-Mex seasoning into my panko just to give it a little extra flavor. Now we place it in the breading. Make sure we cover it all. On the other side, make sure both sides are completely covered. Now we move on to frying our chicken and we have verified that our oil is at 350. So the point here is to have a nice golden color, as you all know, and also a beautiful crisp. And move on to the next one. Dropping them away from you so you don't get burned. So we are done frying our chicken. Place it over here. We have our tortillas. Place one here and our tube of cheddar which we previously froze and it worked obviously. Unwrap it, place it on the tortilla and we roll just up until there. Slice of cheddar. Overlap them just a little bit. Some chicken and we roll. Bring it back. Grab another tortilla. We've already put cheese on. Overlap it. Just don't miss the cheese. Grab another crispy spicy chicken. Slowly, gently, careful not to tear. And we wrap it so that it keeps a beautiful round form. And there you have it, the patty for your burger. This is back from the freezer. It is not completely hard but it is hard enough to keep its shape. Part two. Remove the plastic. Flour. Little egg wash. Pan coat. And we fry it. There we go. That's what we're looking for. Beautiful patty. Okay, last crispy part of our burger will be this cheese. Spread your cheese evenly out to get brown on the edges. That means it's ready to lift. Bun ready. Starting to crisp up. Place that right there. Give it a little budge. Your spatula in there. Carefully flip it and place it on your glass. Bun. Chipotle mayo. Salad. Tomato. Cheese crisp. Two crispy chicken rolls. Cheese. Take a little bit of bacon. Onions. Crispy onions. Just to top this baby off. And we top it off just like that. This burger is on fire. The crisp is there. Is the cheese there? Let's find out. I think it's there.