Ingredients
Scale
- 8 large flour tortillas
- 2 cups cooked chicken, shredded (or substitute with black beans for a vegetarian option)
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite blend)
- 1 red bell pepper, diced
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup sour cream (optional, for serving)
- 1/4 cup chopped cilantro (optional, for garnish)
- 2 limes, cut into wedges (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables are tender and the onion is translucent.
- Add the shredded chicken to the skillet, along with cumin, chili powder, salt, and pepper. Stir well to combine and cook for an additional 3 minutes to allow the flavors to meld.
- Preheat a separate skillet or griddle over medium heat. Place a tortilla on the skillet and sprinkle with a handful of shredded cheese.
- Spoon a portion of the chicken mixture onto one half of the tortilla. Fold the other half over to create a half-moon shape.
- Cook the tortilla for about 2-3 minutes on each side, until it is golden brown and the cheese has melted. Repeat with the remaining tortillas and filling.
- Once cooked, slice each tortilla in half and serve with a dollop of sour cream, a sprinkle of cilantro, and a wedge of lime on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Tortilla Recipes, recipe, cooking, food
