1 tsp. olive oil
1⁄2 cup chopped tomato
1⁄4 cup chopped onion
3⁄4 tsp. chili powder
1⁄4 tsp. garlic powder
1 dash ground cumin
1 dash sea salt (or Himalayan salt)
1⁄4 cup matchstick-sized
bell pepper pieces
1⁄4 cup shredded cooked chicken breast
1⁄4 cup water
1 Tortilla (Gluten Free or Corn Tortillas)
1⁄4 cup shredded Colby jack cheese
1. Warm olive oil in medium skillet over medium-high heat until fragrant; add
tomato, onion, chili powder, garlic powder, cumin, and salt. Cook 3 to 5
minutes until onion is translucent and tomatoes are breaking down.
2. Add bell pepper, chicken breast, and water; continue to cook another
3 minutes, or until most of the liquid has been absorbed and mixture
is saucy.
3. Place tortilla in a large skillet, top with cheese and set aside.
4. Distribute chicken mixture evenly on top of cheese; place the skillet with
tortilla over medium-high heat. Cook until cheese is melted and bottom of
tortilla is crisp and brown.
5. Fold the tortilla in half. Remove to a plate.
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