Ingredients:

  • 1 lb boneless skinless chicken breast, diced into ½-inch pieces
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
  • 2 cups Monterey Jack cheese, freshly grated
  • 2 cups Sharp Cheddar cheese, freshly grated
  • 8 10-inch flour tortillas
  • 3 tbsp unsalted butter, softened

Instructions:

  1. Heat the olive oil in your skillet over medium-high heat. Add the diced chicken and sprinkle the taco seasoning over the meat. Cook, stirring occasionally, until the chicken is cooked through and smells nutty and aromatic. Remove chicken from the pan and set aside.
  2. Wipe the pan clean. Spread a small amount of butter across the skillet surface. Place one tortilla in the pan.
  3. Immediately sprinkle a generous layer of Monterey Jack across the entire surface. Add a portion of the seasoned chicken to one half of the tortilla, then top the chicken with the Sharp Cheddar.
  4. Fold the tortilla in half to create a semi-circle. Press down firmly with the spatula to ensure the cheese fuses with the tortilla. Cook for 2–3 minutes per side until the exterior is a deep golden brown and the cheese is visibly bubbling at the edges.