Monday, September 14, 2009
3 Chicken Skinless Boneless Breasts
Colby Jack & Pepperjack Cheese Blocks Shredded (or your favorite cheese)
Azteca Small Flour Tortillas 10pk
1 Stick Butter
"Missy Mix" Seasoning Mixture:
2 tbls Season All Seasoned Salt (Morton)
2 tsp Garlic Salt
2 tsp Garlic Powder
2 tsp Black Pepper
1 tsp Onion Powder
1 tsp Mesquite Seasoning
1 tsp Salt
1/2 tsp Cumin
(I use this on just about everything, but normally don't measure just season to taste)
Season chicken with Missy Mix; you can grill it or cook it in a skillet. I cook mine on the George Forman for about 5 mins until no longer pink in the middle. Let rest for a min or two after cooking. Medium heat, heat large skillet. Shred chicken. When pan is nice and hot melt tsp of butter in pan. Place tortilla on butter, move it around to spread the butter on the bottom of tortilla. On one side of tortilla add a little cheese, chicken, then top with a little more cheese. Fold tortilla in half. Cook about 2 mins on one side, till brown, then filp and cook other side.
Serve with rice and refried beans!
Note: Sometimes the butter can be salty, use can use no salt butter.
By: Melissa Frederick