1 chicken breast fillet, diced
½ red bell pepper, minced
2 tsp dry onion
1 can corn
1 can black beans, rinsed and drained
1 small can green chilies
½ T parsley
½ t cumin
½ t salt
Dash cayenne pepper
1 c. cheddar cheese, shredded
Flour Tortillas
Avocado-ranch dipping sauce:
1 c. ranch
1 whole avocado, mashed
1 tsp. minced onion
Salt & pepper
Blend together with blender
Cook chicken and dice. In large bowl mix all ingredients together. Sauté all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape. Place inside a panni grill or George Forman to grill and melt cheese. Serve with dipping sauce.
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