Ingredients:
2 (10 inch) flour tortillas
1 1/2 cups lloyd’s shredded barbecued chicken ( from 32-ounce tub)
2/3 cup chopped tomatoes
2 cups monterey jack pepper cheese, shredded ( 8 ounces)
salsa, if desired
Directions:
Heat coals or gas grill for direct heat. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the tomatoes and 1 cup of the cheese.
Place tortillas on grill. Cover and grill 5 inches from medium heat 6 to 8 minutes or until chicken is hot and cheese is melted. Cut each tortilla into 8 wedges. Serve with salsa.
Substitution:.
If you prefer a little less spice, use plain Monterey Jack cheese. Chopped red bell pepper can be used instead of the tomato.
Servings: 16
Time preparation: 10 min.
Time total: 20 min.