¼ Cup Extra Virgin Olive Oil
4 Flour Tortillas-8” round
1 ½ Cups Shredded Jack Cheese
16 Green Tomato Slices-about ¼” thick
½ Cup Cilantro Leaves-loosely packed
2 Grilled Chicken Breasts-sliced thinly
- Preheat a griddle to 400°f. Place two tortillas at a time on the hot griddle. Brush the top side of each tortilla with a thin coating of the olive oil . Let heat up for about 30 seconds to help melt the cheese easier. Flip one tortilla over and place about ¼ of a cup of the cheese over that tortilla. Carefully arrange the green tomato slices, cilantro, and grilled chicken on top, finishing with another ¼ cup of of the cheese. Top with the second tortilla, with the oil side facing up. When the bottom is golden, carefully flip over and cook that side until golden. Repeat with the remaining tortillas.
- Cut each tortilla into 8 wedges and arrange on a serving plate. Serve with a green salad and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com