Ingredients
- 4 eight flour tortillas
- 1 jalapeno pepper
- 110 gr cheddar cheese (shredded)
- 30 ml chili sauce
- 20 ml canola oil
- 10 ml olive oil
- 2 slices chicken breasts (boneless)
-vegetable oil Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve. Wipe the pan clean. Place the chicken mixture on one half of each of the -20ºC lour tortillas. Sprinkle with cheese and fold over to form a half circle. Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas. Slice each tortilla into three wedges and serve with salsa and black beans. Serves 4
