Mini burritos de pollo

Ingredientes

• 1 teaspoon vegetable oil
• 1 tablespoon finely chopped onion
• 1 clove garlic, finely chopped
• 2 cups shredded cooked chicken
• 2 tablespoons chopped jalapeño chiles
• 1/2 teaspoon ground cumin
• 3/4 cup salsa verde or green salsa
• 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
• 1 cup shredded Mexican-style Cheddar Jack cheese with jalapeño peppers (4 oz)
• 1 medium plum (Roma) tomato, chopped (about 1/2 cup)
• 1/3 cup chopped fresh cilantro

Preparación

1. 1

   In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chicken, jalapeño chiles, cumin and salsa verde; cook 4 to 6 minutes or until hot. Keep warm.

2. 2

   Heat tortillas as directed on package. Work with 4 tortillas at a time, covering remaining tortillas with a damp paper towel. Spoon 2 level tablespoons chicken mixture and 1 tablespoon shredded cheese in center of each tortilla. Top with tomato and cilantro. Fold 1/3 of tortilla down over filling; fold sides toward center. Fold remaining side up, and turn over. Repeat with remaining tortillas. Serve immediately.