| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 4 | Cooked chicken breasts | |
| 1/2 | sm | Onion, copped |
| 2 | cl | Garlic,chopped |
| 1/4 | Green pepper, diced | |
| 2 | Fresh jalapeno peppers | |
| 4 | Mushrooms, sliced | |
| 4 | oz | Monterey Jack, shredded |
| 1/2 | Jar taco sauce | |
| 10 | Tortillas | |
| Olive oil | ||
| Salsa, sour cream, lettuce | ||
| And tomatoes |
INSTRUCTIONS
Preparation : Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted. Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides. Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1 1/2 tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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