Follow these steps for perfect results
flour tortillas
olive oil
chipotle mayonnaise
barbecue sauce
red pepper
finely chopped
orange bell peppers
finely chopped
jalapeno pepper
finely chopped
red onion
finely chopped
roma tomatoes
seeded and diced
black pepper
garlic salt
chicken breast
cooked and shredded
pineapple chunk
monterey jack cheese
grated
mexicana cheese
grated
black olives
dried basil
Preheat oven to 375°F (190°C).
Place tortillas on a baking sheet.
Lightly brush each side of the tortilla with olive oil using a pastry brush.
Bake for 8 to 10 minutes, flipping halfway through, until golden and crisp.
Spread chipotle mayonnaise evenly over the tortillas.
Top with finely chopped red pepper, orange bell peppers, jalapeno pepper, red onion, and diced roma tomatoes.
Season with black pepper and garlic salt to taste.
Add the shredded chicken.
Sprinkle with monterey jack cheese and mexicana cheese.
Add black olives and dried basil.
Bake in the preheated oven for 8 to 10 minutes, or until the cheeses are melted and bubbly.
Transfer to a cutting board, slice, and serve immediately.
Expert advice for the best results
Add a squeeze of lime juice for extra zest.
Use different types of cheese.
Grill the chicken for a smokier flavor.
Everything you need to know before you start
5 minutes
The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.
Slice into wedges and arrange on a plate. Garnish with fresh cilantro.
Serve with a side of guacamole.
Serve with a side of sour cream.
Pairs well with the spicy flavors.
Discover the story behind this recipe
Popular fusion dish.
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