Chicken Grilled Cheese Tacos
In The Refrigerated Meat Case
PERDUE® SHORT CUTS® Roasted Chicken Strips
PREP TIME: 15 min COOK TIME: 10min
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 29g||45%|
|Saturated Fat 15g||75%|
|Total Carbs 48g||16%|
|Dietary Fiber 1g||2%|
|Vitamin A 0%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup, shredded PERDUE® SHORT CUTS® Roasted Chicken Strips
1/4 cup diced tomatoes
1/4 cup diced sweet onion
1/2 cup taco sauce
4 slices thick bread (like Texas toast)
2 tbsp. butter, softened
4 slices cheddar cheese or 1/2 cup shredded cheddar
1/2 cup shredded lettuce
Sour cream, for serving
Guacamole, for serving
Salsa, for serving
In a small bowl, combine the chicken, diced tomato and diced onion. Toss with the taco sauce to coat.
Heat a skillet or griddle over medium-low heat. Butter one side of each slice of bread. Place the two slices of bread on the skillet, butter side down. Top each with a slice of cheddar cheese. Top the cheese with the chicken mixture, the lettuce, and then the second slice of cheddar cheese. Finish with the remaining slices of bread, butter side up.
Grill the sandwiches for 5 minutes or until the bottoms are golden brown and the cheese has melted. Carefully flip and continue grilling until cheese is melted and bottom is golden, another 4 to 5 minutes.
Serve with salsa, guacamole and sour cream for dipping or topping.
Chicken Grilled Cheese TacosAdd Your Comment