1/2 cup salsa
1 cup chopped, cooked chicken
1 teaspoon ground cumin
2 Tablespoons chopped, fresh cilantro
1 (4-ounce) chopped green chiles, drained
4 (7-inch) flour tortillas
1 cup (4-ounces) shredded sharp Cheddar cheese
salsa, for topping
Combine salsa, chicken and next 3 ingredients. Spoon mixture evenly onto half of each tortilla. Sprinkle evenly with cheese.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
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