This is a personal favorite, because it has so few ingredients, utilizes leftovers, and tastes like something you’d get at a wonderful Mexican restaurant. This was created with my spouse, and we love making it as part of our weekly routine!
- 1 (7 oz) can Chipotle peppers, diced
- 1 flour tortilla
- 1 can diced tomatoes
- 4 oz cooked chicken
- 1/2 cup shredded Mexican blend cheese
- 1 tablespoon canola oil
Simmer Chipotle peppers and diced tomatoes until reduced
Add chicken to pepper mix and toss to coat
Place tortilla in skillet with warm oil
Add cheese to one half of tortilla
Spoon chicken onto cheese
Fold tortilla in half, flip when crispy.
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