July 19, 2019 1 min read

by Jay Ducote

Makes 4 Servings

 

8 ounces cooked chicken, shredded

 

4 (12 in) flour tortillas

 

12 ounces shredded Monterey jack cheese

 

4 ounces Jay D’s Louisiana Barbecue Sauce

 

1 red onion, thinly sliced, divided into 4 portions

 

Layer half of each tortilla with 2 ounces of chicken, 1 portion of red onion, 4 ounces of Monterey jack cheese, and 1 oz. of Jay D’s Louisiana Barbecue sauce. Fold tortilla in half. Heat a large sauté pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Slice into 4 pieces and garnish with sliced green onions. 

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