This is easy to make and even more tasty when served on the deck with a glass of your favourite cold beverage, while waiting for the steak and corn on the cob is served.
Serves 4 (as a main course) More as an Hors d’ Oeuvres
- 3 1/2 cups cooked, roasted chicken
- pinch of salt
- pinch of pepper
- 2 tbsp. vegetable oil
- 1 large garlic clove, sliced thin
- 6 oz. grated Monterey Jack Cheese
- 1/2 each yellow and red bell peppers, chopped coarsely
- 8 flour tortillas
Cook the garlic clove and bell peppers in a frypan until soft. Add the chicken and cheese and stir to mix.
Spread out the tortillas, and add the chicken mixture to 1/2 half side of each one. Fold over to form a half moon, pressing firmly on the edges to seal.
Heat an oiled skillet and, 2 at a time, turning only once, cook until the cheese melts and grill marks appear. (about 4 minutes each batch).
Transfer each one to a cutting board and cut in half. Serve with salsa and sour cream.
What a treat!