This recipe utilizes Queso Fresco or Fresh Cheese in Spanish. This cheese is typically used as a topping on salads or meals or as a dip, etc since it crumbles real well. But, I wanted to see what it did when exposed to heat. I melted it in my wrap and it was really tasty. Yummy in my tummy!
1 or 2 large tortilla wrap
1 standard size chicken breast, butterfly cut it (which means cut through the width of the chicken)
1/4 cup black beans
1/4 cup corn
1 jalapeno pepper
Dash of Garlic powder
Taco seasoning spice
Salt and Pepper to taste
Queso Fresco
Garnish: Cilantro, Diced tomatoes, Diced Red onion, Lettuce
Wash and pat dry the chicken. Butterfly cut it so that now you have 2 flat chicken breasts. Season it with salt and black pepper. Heat oil in a flat skillet. When real hot, add the chicken breast. Cook for 3 minutes. Flip both the breast pieces and cook for another 3 minutes. Check for doneness - the meat should be white on the inside. Keep the heat on high, sprinkle some taco seasoning and using a flat spatula give some pressure to the chicken so as to sear it. Flip, sprinkle some more seasoning and sear for another minute. Remove from heat. (always check for doneness before eating). In the same pan, throw the beans, corn, jalapeno or serrano pepper (finely chopped), garlic powder, and some more taco seasoning. If you want your wrap spicy, you may add some cayenne or chilli powder. Make sure the veggies are blended well. Add some queso fresco - using your finger just crumble the cheese in the pan (how much depends on your taste but atleast 2 tbsps). Allow the cheese to melt a little. Remove from heat. Cut the chicken breast into bite size pieces.
Heat the tortilla in a microwave or on a pan. Do not overheat, just a few seconds until it softens up. Put the filling in. Add lettuce, cilantro, tomatoes, and onions.
Enjoy!
1 or 2 large tortilla wrap
1 standard size chicken breast, butterfly cut it (which means cut through the width of the chicken)
1/4 cup black beans
1/4 cup corn
1 jalapeno pepper
Dash of Garlic powder
Taco seasoning spice
Salt and Pepper to taste
Queso Fresco
Garnish: Cilantro, Diced tomatoes, Diced Red onion, Lettuce
Wash and pat dry the chicken. Butterfly cut it so that now you have 2 flat chicken breasts. Season it with salt and black pepper. Heat oil in a flat skillet. When real hot, add the chicken breast. Cook for 3 minutes. Flip both the breast pieces and cook for another 3 minutes. Check for doneness - the meat should be white on the inside. Keep the heat on high, sprinkle some taco seasoning and using a flat spatula give some pressure to the chicken so as to sear it. Flip, sprinkle some more seasoning and sear for another minute. Remove from heat. (always check for doneness before eating). In the same pan, throw the beans, corn, jalapeno or serrano pepper (finely chopped), garlic powder, and some more taco seasoning. If you want your wrap spicy, you may add some cayenne or chilli powder. Make sure the veggies are blended well. Add some queso fresco - using your finger just crumble the cheese in the pan (how much depends on your taste but atleast 2 tbsps). Allow the cheese to melt a little. Remove from heat. Cut the chicken breast into bite size pieces.
Heat the tortilla in a microwave or on a pan. Do not overheat, just a few seconds until it softens up. Put the filling in. Add lettuce, cilantro, tomatoes, and onions.
Enjoy!
No comments:
Post a Comment