What you'll need:
-3 large flour tortillas
-1/2 lb. ground chicken
-1/2 white onion, sliced into strips
-1/2 red pepper, sliced into strips
-3 tbsp. canned corn
-1/8 cup canned black beans
-1/4 stick sharp cheddar, shredded (about 2 oz)
-1/4 stick spicy cheddar, shredded -- Cabot makes the hottest habernero cheddar cheese, we love it but only use this one if you have sour cream handy!
-fresh cilantro (at least 4 sprigs)
-1 tsp. salt
-1 tsp. pepper
-1 tsp. cayenne pepper
-1 tsp. chili powder
-1/2 tsp. garlic powder
-1/2 tsp. onion powder
-olive oil for sauteeing
-sour cream and/or salsa for dipping
What to do:
Set oven to broil, high.
In a frying pan, pour with enough oil to cover bottom. Over medium heat, add the chicken, salt, pepper, cayenne pepper, chili powder, onion powder and garlic powder. Cook until browned.
In a separate frying pan, pour enough oil to cover bottom. Over medium-low heat, sautee onion and pepper until onion is clear and beginning to brown around edges.
Arrange tortillas on baking pan. Distribute cheese, corn, beans, cilantro, chicken and sauteed veggies onto half of each evenly. Fold each in half and broil each side evenly for around 3-5 minutes. Make sure to watch -- once the tops are beginning to brown and bubble is the perfect time to flip. Wait too long and your dillas will be charred!!
Cut each into fourths before serving.