Tortilla

Short Description

Mission Tortillas, FlourEnriched Bleached Flour (Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Interesterified and Hydrogenated Soybean Oils), Contains 2% or Less of: Salt, Sugar, Baking Soda, Sodium Acid Pyrophosphate, Distilled Monoglycerides, Enzymes, Fumaric Acid, and Calcium Propionate and Sorbic Acid (to Maintain Freshness).Heating Instructions: Tortillas may be heated on a skillet or electric griddle, on the grill, or in the microwave. For best results, heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip and heat for another 5 to 10 seconds. Microwave: Place 4 to 6 tortillas between two damp paper towels. Microwave 30 to 45 seconds or until heated through. Wrap in a cloth or a tortilla keeper until ready to serve., Chicken Fajita Quesadillas: 10 Mission Medium Size Flour Tortillas; 1 pound boneless, skinless chicken breasts; 1 packet fajita seasoning; 1 tablespoon vegetable oil; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 yellow onion, diced; 1 8-ounce package shredded; Monterey Jack cheese; 1 8-ounce container sour cream; Cut the chicken into small pieces. Combine with fajita seasoning and mix thoroughly. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 5 minutes. Stir in green and red bell peppers and onion. Slowly cook for 10 minutes, or until the vegetables are tender. Layer half of each tortilla with cheddar cheese and chicken/vegetable mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a half moon and press lightly. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into three wedges and serve with a dollop of sour cream., For freshness, refrigerate after opening.

Long Description