1 ½ to 2 lbs chicken Breast meat
1 can RO*TEL tomatoes med or hot
Chopped cilantro
1 cup salsa,
1 cup onion (optional)
1 or 2 chopped Jalapeño pepper (optional)
1 12oz pkg shredded cheese
Flour tortilla
Instructions:
Put RO*TEL in to skillet and bring to simmer on med to low temp. If you don’t like chunks of tomatoes, puree RO*TEL tomatoes in blender or food processor.
When tomatoes reach simmer place chicken in pan and simmer to no longer pink in middle. Do not overcook. When chicken is no longer pink remove from pan and chop then return to pan with sauce heat on low.
To prepare cilantro, pull leaves off stems, chop with knife on cutting board or put in small container and clip with kitchen shears. Do not put cilantro in food processor or blender gives it bad flavor.
Heat Griddle to 350F. Put tortilla on griddle spread cheese over whole tortilla, using a slotted spoon to remove liquid spread chicken over half of the tortilla, then add cilantro, 1 T salsa, onions, jalapeno’s on same half of tortilla. Fold cheese half of tortilla over chicken side and smash a down lightly. Cook until slightly crisp and then flip and again cook till slightly crisp.
Remove from Griddle slice like a pizza.
Serve with Fresh Salsa and Guacamole.
Serve with Fresh Salsa and Guacamole.
