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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Boneless chicken breasts (large)

  2. Olive oil - as needed

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 8 New potatoes - cut in half (small)

  6. 12 Flour tortillas - (6" dia)

  7. 1 cup 146g / 5.1oz Monterey Jack cheese - finely grated

  8. 1 cup 146g / 5.1oz White Cheddar cheese - finely grated

  9. 1 Garlic head - roasted

  10. 2 tablespoons 30ml Finely-chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. Preheat grill.

  2. Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest.

  3. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut-side down until golden brown, turn over and continue grilling until cooked through.

  4. Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste.

  5. Grill, oil-side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted.

  6. This recipe yields 4 servings.

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