Delicious, use fresh basil and the original recipe calls for 16 oz smoked mozzarella, but I think 8 oz. is plenty, as the cheese is so flavorful! Fire-roasted toms add extra flavor, but regular ones are great, too.

Ingredients

1	tbsp extra-virgin olive oil
2	cloves garlic, chopped
1/2	tsp red pepper flakes
14 1/2	oz tomatoes, canned, diced
1/4	tsp dried oregano
8	tortillas, wheat
8	oz mozzarella
1	cup basil leaves

Directions

1. Add EVOO to small skillet over medium heat.
   
   
2. Add garlic & red pepper flakes.
   
   
3. Cook for a minute then ad tomatoes and oregano, season with salt & pepper.
   
   
4. Simmer tomatoes for 2 minutes, then add chicken, simmer 2 more minutes, then remove from heat.
   
   
5. Heat medium skillet over medium heat, add drizzle of EVOO and tortilla. Cover tortilla with even layer of sliced cheese. Top with 1/4 tomatoes. Scatter 1/4 basil over tomatoes. Place second tortilla on top, cook for 2 minutes on first side, drizzle with EVOO and flip. Cook 2 more minutes, or until golden and crisp. Remove and serve. Repeat to make 3 more.
   
   

Categories

Appetizers, Brunch, Main Dish, Side Dish, Snacks, Italian, Quick, Saute

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium High in phosphorus High in vitamin A

Bad points High in saturated fat