Griff's Kitchen

Ingredients

Flour or Corn Tortillas (any size, as long as they will fit on your griddle or pan)

Taco-Seasoned Chicken, Steak or Ground Beef

Cheddar Cheese (grated)

Black Beans (canned or boiled & seasoned)

Pico de gallo

Procedure

1. Heat griddle or non-stick pan to 325°F

2. Place a flour tortilla on the griddle/pan

3. Sprinkle a few ounces of cheese evenly across the surface of the tortilla

4. Add a few tablespoons of black beans

5. Add a few ounces of seasoned chicken/steak/ground beef

6. Sprinkle a bit more cheese

7. Finish by adding a second tortilla

8. Flip and allow to cook until the second tortilla is crispy and the cheese has melted

9. Cut into triangles and serve with fresh salsa

Source: Ryan Griffin

Ingredients

1 cup Chicken – [ boiled & shredded] or [ canned breast meat, drained ]

1 cup Cheddar Cheese – [ grated ]

¼ cup Celery – [ diced or minced ]

1 tbsp Onion – [ minced ]

¼ tsp Salt

¼ tsp Black Pepper

1 tube Crescent Rolls – [ 8oz. refrigerated reduced-fat ]

Procedure

1. Trim the fat from a medium/large boneless, skinless chicken breast and boil until internal temperature reaches 180°F

2. Shred the chicken using two forks

3. Dice or mince the celery and onion and grate the cheddar cheese

4. In a small bowl, combine the chicken, onion, celery, cheddar, salt, and pepper – mix well

5. Prepare the crescent rolls by separating and laying them out on a baking sheet – roll them out to gain a little more surface area

6. Divide the chicken mixture into eight equal parts and place in the center of each crescent roll

7. Fold over the dough into a neat triangle and seal the edges

8. Bake in a 375°F oven for 13-17 minutes or until golden brown

Source: Light & Tasty Magazine – May 2006, p 59