Mission Extra Thin Yellow Corn Tortillas
Tbsp Olive oil
lb Boneless, skinless chicken breasts, diced (about 2 large breasts)
tsp Cajun seasoning
cup Buffalo wing sauce
cup Jalapeños, finely diced
cup Bacon, cooked crisp and crumbled
cup Sharp cheddar cheese, shredded
Sour cream, buffalo sauce, and cilantro for garnish if desired
Season chicken breasts with Cajun seasoning on both sides.
In a large skillet, heat olive oil over medium heat. Cook until browned on all sides, and no longer pink in the middle. Chicken should reach 165 F degrees internally.
In the same skillet, heat olive oil over medium heat. While skillet is reheating, evenly divide chicken, and cheese (about ¼ cup each) between 4 tortillas. Top with about a tablespoon each of jalapeños and bacon.
Top with another corn tortilla and gently press down.
Cook for about 3-4 minutes per side or until crispy.
Garnish with sour cream, buffalo sauce, and cilantro if desired.