2 teaspoons Olive oil
2 Boneless chicken breasts, -cut into strips
2 tablespoons Chili sauce
1 Jalapeno pepper, seeded and diced
4 Eight inch flour tortillas
1 cup Shredded Cheddar cheese
4 teaspoons Canola oil or vegetable oil
Preheat griddle ot large shallow frying pan on medium heat
on top of the stove. Add the olive oil to the hot pan. Place
the chicken strips, chili sauce and jalapeno pepper in the
pan and saute until cooked through, approx. 3-5 minutes.
Remove and reserve. Wipe the pan clean. Place the chicken
mixture on one half of each of the 4 flour tortillas. Sprinkle
with cheese and fold over to form a half circle. Again,
preheat pan on medium. Oil the cooking surface with one tsp.
Canola oil. Place a filled tortilla on the cooking surface.
Cook until light brown. Turn. Repeat with the other three
tortillas. Slice each tortilla into three wedges and serve
with salsa and black beans.