ready in: under 30 minutes
recipe id: 11024
cook method: stovetop, sandwich maker
1 teaspoon vegetable oil
1 1/2 cup chopped green bell pepper
1 cup minced purple onion
2 teaspoons cumin
2 cups cooked chicken breast
1 can (14.5 ounce size) diced tomatoes, drained
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 flour tortillas (8-inch size)
3/4 cup shredded Monterey jack cheese
butter-flavored non-stick cooking spray
fresh cilantro sprigs, optional
Place oil in a large nonstick skillet over medium-high heat until hot. Add chopped pepper and onion; cook 3 minutes, stirring often.
Add cumin, and cook 1 minute, stirring often. Add chicken and tomato; cook 3 minutes, stirring often. Stir in minced cilantro, salt, and ground pepper.
Place about 1/2 cup chicken mixture on half of each tortilla. Sprinkle cheese evenly over chicken mixture on tortillas; fold tortillas in half.
Grill on sandwich grill until lightly browned and cheese is melted. Set aside, and keep warm. Repeat procedure with remaining tortillas. Garnish with cilantro sprigs, if desired. Serve immediately.
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