recipe from Chef Eddie Matney, Phoenix, AZ
1small onion, chopped
1 clove garlic, minced
1Tb oil
1 lb cooked chicken breast, shredded
1-1/2 salsa
4 oz cream cheese
1 to cumin
1/2 c cheddar cheese, shredded
1/2 c Monterey Jack cheese, shredded
8 flour tortillas (small)
Cook and stir onion and garlic in hot oil in large skillet on medium heat for 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, and cumin, cook until heated through, stirring occasionally. Add 1/4 cup of the cheddar and 1/4 cup of the Monterey Jack cheeses, mix well. Spoon about 1/2 cup of mixture on to each tortilla, roll up. Place seam down, in a 13 x 9 inch baking dish, top with remaining salsa and cheeses. Bake at 350 for 15 to 20 minutes or until heated thoroughly and top is bubbly.
No comments:
Post a Comment