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Grilled Chicken Tortillas with Roasted Corn and Tomato Salsa

For Tortillas:
1 ½ C Shredded Cheddar/Jack cheese
½ C Sweet red pepper, chopped
½ C Sweet green pepper, chopped
3 each Green onion, chopped
2 T Fresh cilantro, rough chop
¼ C McCormick Santa Fe Style spice blend
6 each Redi-grill chicken breast, 6 ounce
6 each 6” flour tortillas
For Salsa:
1 ½ C Chopped plum tomatoes
1 C Roasted Family Tradition Peaches and Cream Corn
3 each Green onion, chopped
¼ -1/2 C Red onion, chopped
1-2 Jalapeno pepper(s), seeded, chopped fine
TT Salt & pepper
Season chicken breast with Santa Fe spice blend
Grill Chicken breast to completely cook
Cut grilled chicken breast into strips
Toss grilled chicken with all other ingredients in metal bowl
Lay out tortillas and fill with chicken mix
Spoon Salsa over chicken mix and fold
Bake in 350*F oven to melt cheese
Serve with remainder of Salsa on the side