| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Vegetables |
Mexican |
Poultry, Appetizers, Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 2 |
|
Boneless chicken breasts, cut into strips |
| 2 |
tb |
Chili sauce |
| 1 |
|
Jalapeno pepper, seeded and diced |
| 4 |
|
Eight inch flour tortillas |
| 1 |
c |
Shredded Cheddar cheese |
| 4 |
ts |
Canola oil or plain vegetable oil |
INSTRUCTIONS
Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add
the olive oil to the hot pan. Place the chicken strips, chili sauce and
jalapeno pepper in the pan and saute until cooked through, approx. 3-5
minutes. Remove and reserve.
Wipe the pan clean.
Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle.
Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking
surface with one tsp. Canola oil. Place a filled tortilla on the cooking
surface. Cook until light brown. Turn. Repeat with the other three
tortillas. Slice each tortilla into three wedges and serve with salsa and
black beans.
Serves 4
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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