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Categories:
chicken breasts olive oil new potatoes salt garlic flour tortillas cheese Cheddar cheese thyme vegetable oil
Viewed: 96 - Published at: 5 years agoIngredients
- 2 boneless chicken breasts
- 3 tablespoons olive oil
- 8 small new potatoes, halved
- Salt and freshly ground pepper
- 6 cloves roasted garlic
- Six 6-inch flour tortillas
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup white Cheddar cheese, shredded
- 2 tablespoons fresh thyme
- 2 tablespoons vegetable oil
Method
- Preheat grill.
- Brush chicken breasts with 1 tablespoon of olive oil and season with salt and pepper to taste.
- Grill breasts on each side for 4 to 5 minutes, remove and let rest.
- Toss the potatoes in the remaining olive oil and season with salt and pepper to taste.
- Grill flesh side down for 2 to 3 minutes until golden brown, turn over and continue cooking until tender.
- Place 4 tortillas on an ungreased baking sheet.
- Spread each tortilla with 2 tablespoons of each cheese, 4 slices of chicken, 1 clove of garlic and 4 potato halves.
- Sprinkle each tortilla with fresh thyme.
- Stack the 2 layers and cover with the remaining 2 tortillas.
- Brush the top tortillas with vegetable oil place oilside down on the grill.
- Cook on one side until golden brown, turn over and continue cooking until the cheese melts.
- Cut into quarters and serve immediately.
