- 4 skinless chicken breasts
- Olive oil, for sauteing
- 4 (8-inch) flour tortillas
- 8 ounces grated cheddar cheese
- 4 tablespoons sliced pickled jalapenos
- 1 can cooked black beans
- 3 tablespoons pickled jalapenos
- 2 plum tomatoes canned
- 2 teaspoons ground cumin
- Salt and pepper
- Water, to cover
- 1 tablespoon chopped garlic
Saute chicken in olive oil over medium high heat for 3 to 5 minutes on each side. Lay tortillas flat on a clean dry surface. Add 2 ounces of cheddar and 1 tablespoon of jalapeno to each tortilla. Fold to form and 1/2 moon and heat griddle until crisp in a non stick pan.
In a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and garlic. Bring to a boil and allow to simmer for 3 to 5 minutes. Pour into a blender and process until smooth. Serve hot.
To serve cut the tortilla in half and place in the center of the serving plates. Add a spoonful of black beans and the sliced chicken breast on top.