This variation of the Tex-Mex classic goes great with a variety of toppings: guacamole, salsa, four pepper salsa, or sour cream.
1 tablespoon butter
1 cup onion - chopped
1 cup corn kernels
2/3 cup tomato - chopped
1 1/2 teaspoons jalapeno - minced
1/2 pound chicken - cooked and shredded
2 tablespoons lime juice
1/4 cup cilantro - minced
1/4 teaspoon salt
8 flour tortillas - 8 inch
1 cup cheddar cheese - shredded
In a medium nonstick skillet, heat butter over medium heat. Add onion and corn. Saute for 30 seconds; add tomato and jalapeno. Saute 5 minutes. Stir in chicken, lime juice, cilantro, and salt. Saute 3 minutes. Remove from skillet; set aside.
Top 4 of the tortillas with equal mixtures of cheese topped with corn mixture. Top with remaining tortillas. Heat skillet (coated with cooking spray) over medium heat. When hot add tortilla "sandwich" (one by one) and cook until cheese melts (3 minutes). Flip over until both sides are browned. Repeat with remaining tortillas.
Calories: 498 Calories From Fat: 37%
Protein: 25g Carbohydrate: 54g
Cholesterol: 68mg Sodium: 709mg