10 Mins
5 Mins
  • 1 Cacique® Panela, cut in 1x2-inch slices
  • 2 teaspoons olive oil, divided
  • ¾ cup ready-made basil pesto
  • 1 jalapeño, seeds and veins removed, chopped
  • ½ cup white onion, chopped
  • 1 cup boiled chicken breast, shredded
  • 4 flour tortillas
  1. Heat 1 teaspoon oil over medium heat. Fry Cacique® Panela slices until golden on both sides.  Remove from heat and set aside.
  2. Place pesto and jalapeño in a blender container.  Blend until smooth.  Set aside.
  3. Heat remaining 1 teaspoon oil l in a large pan over medium heat. Add onion and cook until translucent. Add chicken and cook for 2 minutes or until heated through.  Remove from heat and stir in pesto.
  4. Heat skillet or comal over medium heat. Warm one tortilla at a time, place 3-4 slices of fried panela on one side of tortilla, spoon in a fourth of pesto/chicken mixture over Cacique® Panela.  Fold tortilla over, flip and warm until heated through.  Repeat with remaining ingredients.  Serve.