What you need:
- 1 pkg. chicken tenderloins --or-- 12 whole large shrimp, peeled and deveined
- Good quality salsa
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 cups shredded Monterey Jack cheese
- 2 Tbsp. olive oil
- Butter or nonstick cooking spray
- Flour tortillas
- Salsa, sour cream, guacamole, etc. for serving
Directions:
- Pour salsa over chicken or shrimp and let sit while you chop up the veggies.
- Heat a heavy skillet over medium-high heat and add olive oil. Cook vegetables until they are softened and start to brown. Remove and set aside.
- Cook chicken or shrimp until done and remove and chop into bite-size pieces.
- In a separate skillet, heat butter over medium high heat or coat outside of tortilla with cooking spray. Lay down a tortilla.
- Top with cheese, vegetables, protein (chicken or shrimp), more cheese, and then fold in half. Cook until both sides are golden brown, flipping once.
- Repeat with remaining ingredients.
- Slice into wedges and serve with your desired toppings.
Recipe slightly adapted from Pioneer Woman