Print this page
Ingredients
| 1 cup | cooked, shredded chicken | (250 mL) |
| 2 tbsp | Heinz Kansas City Style BBQ Sauce | (30 mL) |
| 1 tsp | chili powder | (5 mL) |
| 1 tsp | vegetable oil | (5 mL) |
| 1 cup | diced peaches and nectarines | (250 mL) |
| 1/4 cup | diced red onion | (60 mL) |
| 1/4 cup | diced Jalapeños | (60 mL) |
| 1/4 cup | chopped cilantro | (60 mL) |
| 1 cup | shredded Monterey Jack cheddar | (250 mL) |
| 8 | 6-inch tortillas | |
| Optional garnish | lime wedges and sour cream |
tip
Directions
- In a medium sized bowl stir together cooked chicken, BBQ sauce and chili powder until well combined.
- Heat a large non-stick skillet over medium heat, brush with oil. Lay a tortilla in skillet. Scatter 1/4 portion each of chicken mixture, peaches & nectarines, red onion, Jalapeños, cilantro and cheese. Cover with another tortilla to enclose filling.
- Cook until underside is golden, flip and continue until other side is golden, about 1 minute per side. Repeat with remaining tortillas and filling ingredients.
Optional garnish: Serve with lime wedges and sour cream for dipping.