PREP TIME
10
COOK TIME
25
DIFFICULTY
Easy
SERVINGS
6
  • 1 cup Cacique Manchego, shredded
  • 1 cup Cacique Queso Quesadilla Jalapeño, shredded
  • 1 cup Chipotle Crema (recipe in the directions)
  • 2 chicken breasts
  • ½ tsp. oregano
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • Salt and pepper to taste
  • 12 flour tortillas
  • ½ cup onion, chopped
  • Butter for frying
  1. Season chicken breasts with spices and fry in a small amount of oil over medium heat until browned and cooked through.
  2. Using two forks, shred the chicken by pulling apart. Sauté onions in butter until browned and caramelized, set aside.
  3. Place 2 tablespoons of each cheese on one side of each tortilla. Sprinkle with some chicken and caramelized onions. Fold the stuffed tortilla in half.
  4. Fry in butter over medium-low heat until the cheese is melted and tortilla is golden brown. Serve with Chipotle Crema.
  5. Chipotle Crema: Mix 1 cup Crema Mexicana Agria with 2 tablespoons adobo from canned chipotle chilies. Refrigerate for 1 hour before serving.