These have become one of my “go-to” regular recipes on a week night because they are easy, quick and very tasty. I vary things around, sometimes using roasted sweet potato, corn or other items I have on hand. I also like mango and pineapple salsa. I make these with either leftover grilled chicken or the “just roasted chicken” from Trader Joe’s. These are good as is or drizzled with avocado cream sauce.
Flour tortillas (I like the homemade ones from Trader Joe’s)
Mango or peach salsa
1/2 cup shredded cheddar/Monterey Jack cheese mix
1 Tablespoon olive oil
2 onions, caramelized
Avocado, sliced (optional)
Cooked chicken shredded (or cut into pieces)
Heat the olive oil in a large pan, cook until golden and caramelized, set aside.
Heat a panini press – I find this works best but you can also use a griddle.
Chop or shred the cooked chicken. Lay out a flour tortilla on a plate and arrange chicken, onions, salsa, avocado slices and shredded cheese. Top with second tortilla. Transfer to the panini press or griddle and cook until toasted and the cheese is nice and gooey.