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Ingredients
- 2 lrg Boneless chicken breasts Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 8 sm New potatoes cut in half
- 12 x Flour tortillas - (6" dia)
- 1 c. Monterey Jack cheese finely grated
- 1 c. White Cheddar cheese finely grated
- 1 x Garlic head roasted
- 2 Tbsp. Finely-minced fresh thyme
Directions
- Preheat grill.
- Brush chicken with extra virgin olive oil and season with salt and pepper to taste. Grill for 5 min on each side or possibly till cooked through, remove and let rest. Toss potatoes in extra virgin olive oil and season with salt and pepper to taste. Grill cut-side down till golden, turn over and continue grilling till cooked through.
- Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with extra virgin olive oil and season with salt and pepper to taste.
- Grill, oil-side down till golden. Carefully flip over and continue grilling till golden and the cheese has melted.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 4 servings | |
| Calories 598 | |
| Calories from Fat 235 | 39% |
| Total Fat 26.42g | 33% |
| Saturated Fat 14.31g | 57% |
| Trans Fat 0.08g | |
| Cholesterol 104mg | 35% |
| Sodium 421mg | 18% |
| Potassium 1763mg | 50% |
| Total Carbs 55.09g | 15% |
| Dietary Fiber 5.9g | 20% |
| Sugars 3.72g | 2% |
| Protein 36.16g | 58% |
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