• 4 flour tortillas (7-inch diameter)
  • 2 oz. sharp Monterey Jack, grated
  • 2 oz. soft goat cheese, crumbled
  • 1/2 cup shredded, cooked chicken
  • 2 large mushroom caps, thinly sliced
  • 2 scallions, thinly sliced
  • 1 Tbsp chopped cilantro, for garnish
  • Prepared salsa, sour cream and 2 quartered limes, for garnish


1. Place 2 tortillas on a work surface and sprinkle each evenly with 1 oz. Jack cheese, 1 oz. goat cheese and 1/4 cup shredded, cooked chicken (store-bought). Top with mushrooms and scallions. Cover each with a second tortilla and lightly press with palm.

2. Heat skillet and cook, pressing with a spatula until tortillas brown slightly, 3 to 4 minutes per side. Remove to a low oven. Repeat.

3. To serve, cut into quarters and serve hot with garnishes.

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