Ingredients
| 1/2 cup (4 oz) | Rod's® Ranch Dressing |
| 8 - 12 oz | Chicken breast fillets, boneless, skinless |
| 2 medium | Red bell peppers |
| As needed | Olive oil |
| 1 cup (4 oz) | Cheddar cheese, shredded |
| 1 cup (4 oz) | Monterey Jack cheese, shredded |
| 2 tbsp | Green onions, chopped |
| 1 tbsp | Cilantro, fresh, chopped |
| 1/4 tsp | Cumin, ground |
| 8 - 10 tortillas (6" - 8" size) | Flour tortillas |
Procedure
- Marinate chicken in dressing covered, 1 hour in refrigerator.
- Drain chicken. Grill 4 to 5 minutes on each side, or until no longer pink. Cool slightly; slice thinly.
- Brush peppers with olive oil. Grill over high heat, turning frequently, until charred. Remove from grill; peel off skins, remove seeds, and chop coarsely.
- Combine cooked chicken, chopped roasted peppers, cheeses, green onions, cilantro and cumin in medium bowl; mix well.
- Brush one side of tortilla with olive oil; turn over. Spread chicken mixture on one half. Fold other half over filling; press firmly.
- Grill tortilla over low heat for 4 to 5 minutes on each side; increase heat to medium to crisp.
- Repeat with remaining tortillas and filling.
- Cut into wedges and serve.
Yield: 8 to 10 servings
Chef's Tip:
Serve wtih avocado slices, shredded lettuce and additional Ranch dressing. Nutrition
Per serving*
370 calories
19 g protein
28 g carbohydrate
2 g fiber
17 g fat
8 g saturated fat
50 mg cholesterol
570 mg sodium
* 1 serving = 1/8 of recipe made with 1 tsp olive oil.
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