Ingredients Jump to Instructions ↓

  1. 4 skinless chicken breasts

  2. Olive oil, for sauteing

  3. 4 (8-inch) flour tortillas

  4. 8 ounces grated cheddar cheese

  5. 4 tablespoons sliced pickled jalapenos

  6. 1 can cooked black beans

  7. 3 tablespoons pickled jalapenos

  8. 2 plum tomatoes canned

  9. 2 teaspoons ground cumin

  10. Salt and pepper

  11. Water, to cover

  12. 1 tablespoon chopped garlic

Instructions Jump to Ingredients ↑

  1. Saute chicken in olive oil over medium high heat for 3 to 5 minutes on each side. Lay tortillas flat on a clean dry surface. Add 2 ounces of cheddar and 1 tablespoon of jalapeno to each tortilla. Fold to form and 1/2 moon and heat griddle until crisp in a non stick pan.

  2. In a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and garlic. Bring to a boil and allow to simmer for 3 to 5 minutes. Pour into a blender and process until smooth. Serve hot.

  3. To serve cut the tortilla in half and place in the center of the serving plates. Add a spoonful of black beans and the sliced chicken breast on top.


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