As Needed Butter, unsalted
1 Each 10" Flour Tortilla
1/3 Cup Mexican Sauce (Recipe Follows)
¾ Cup Chicken, Grilled, Diced ½"
1 Cup Monterey Jack/Cheddar Cheese Blend, Shredded
1 Each Leaf Lettuce
1 teaspoon Scallions, Sliced 1/8", on a bias
Mix chicken with the Mexican sauce.
Cover whole tortilla with cheese to the end.
Cover half the tortilla with chicken mix. Place on buttered sauté pan.
Toast until cheese is melting and tortilla is golden brown.
Fold in half, remove from sauté pan.
Slice into 4 wedges.
Layer 2 pieces overlapping on one side of plate and remaining 2 pieces, to fill the remainder of the plate.
Garnish with Leaf Lettuce and sliced scallions.
You may serve with a side of Salsa and Sour Cream
1 Cup RomaTomatoes, Diced ¼"
1 Cup Yellow Onions, Diced ¼"
1 Cup Green Peppers, Diced ¼"
1 ½ tsp. Lemon Juice, Fresh
½ Cup Sour Cream
½ Cup Salsa
1 Tablespoon Tabasco
1 Tablespoon Cumin
1 teaspoon Coriander
1 Tablespoon Cilantro, Minced
¼ Cup Jalapenos, Chopped (no seeds) 1/8"
Combine all ingredients in a stainless steel bowl and stir with a spatula until well blended.
Transfer to storage container and refrigerate.
Featured on FOX6 News Sunday Morning on August 30, 2009 from Mary Grace Howard with Village Tavern.