Ingredients :
1/2 cup shredded cooked skinless chicken
1/2 cup grated Sargento Cheddar
1/4 teaspoon cumin
1 teaspoon finely chopped pickled jalapeño, optional
2 7-inch whole-wheat tortillas
1/4 cup Old El Paso salsa
Instructions :
In a small bowl, combine chicken, cheese, cumin and jalapeño, if desired. Warm a medium skillet over medium heat. Spread chicken mixture over 1 tortilla and top with the other, pressing down with a spatula.
Cook until golden brown and crispy, about 4 minutes. Carefully flip and cook 3 to 4 minutes longer. Let cool completely before packing to keep it from getting soggy.
Cut into six wedges; send along with a small container of salsa
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