1/2 lb. boneless skinless chicken breast , cooked and shredded
1 red bell pepper
1/4 bunch cilantro
olive oil spray
Mise en place
Wash and dry fresh produce.
Chop the cilantro.
Dice the red bell pepper.
Chop the onion.
Crumble the queso fresco into a bowl.
Cook the chicken according to the package.
Using your hands, tear the chicken (shred) into small stringy pieces.
Preheat the oven to 400°F.
Combine the fresco and cheddar cheeses.
Lay the tortillas on a cutting board or plate.
On the bottom half of each of the tortillas, sprinkle 2 T of the cheese mixture. Then, you want to layer the chicken, red pepper, onion and cilantro on top of each of the tortillas. Each of the tortillas should have an equal amount of each of these ingredients.
Sprinkle an additional 2 T of the cheese mixture on top of each of the tortillas.
Fold the top half of each of the tortillas over the bottom half to cover the filling. Move to a cookie sheet lined with foil.
Spray lightly the tops of each of the tortillas with the olive oil.
Place the cookie sheet in the oven. Bake 8 to 10 minutes or until golden brown and heated through.