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Categories:Viewed: 26 - Published at: 2 years ago
Ingredients
- 1 teas dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 6 - 7 ounce boneless, skinless chicken breast half, gently pounded to an even thickness
- 4 7-inch flour tortillas
- 4 tbls shredded pepper jack cheese
- 4 tbls salsa
Method
- Mix the oregano, cumin and salt in a shallow dish. Sprinkle evenly over the chicken.
- Put chicken in a medium skillet over medium heat and cook, turning occasionally, until juices run clear, about 8 minutes. Transfer the chicken to a cutting board and let stand for 5 minutes. Set the skillet aside.
- Holding a sharp knife at a 45 degree angle, cut the chicken into 1/2-inch slices.
- Wipe out the skillet and return it to medium heat. Place 1 tortilla in the skillet and cook until the underside is heated, about 30 seconds. Turn the tortilla and top with half of the chicken slices. Sprinkle with 2 tbls of the cheese. Top with a second tortilla. Cook until the underside is beginning to brown, about 1 minute. Repeat with remaining ingredients.
