INGREDIENTS
4
oz. (1 cup) finely shredded hot pepper Monterey Jack cheese
3/4
cup shredded cooked chicken or turkey
6
(6-inch) flour tortillas, heated
1/3
cup Old El Paso® Salsa
DIRECTIONS
1
In small bowl, combine cheese, chicken and cumin; mix well.
2
Place about 1/4 cup chicken mixture on each warm tortilla. Top each with scant 1 tablespoon salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.
3
In large skillet, cook filled tortillas over medium heat for 4 to 6 minutes or until filling is hot and tortillas are toasted, turning occasionally. If desired, serve with guacamole and sour cream.
High Altitude (3500-6500 ft)
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