Barbecued Chicken Tortilla Pizzas
Ingredients
- 2 10 inch flour tortillas
- 1 1 ⁄ 2 cups lloyd’s shredded barbecued chicken from 32-ounce tub
- 2 ⁄ 3 cup chopped tomato
- 2 cups monterey jack pepper cheese shredded (8 ounces)
- salsa if desired
Instructions
- Heat coals or gas grill for direct heat.
- Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the tomatoes and 1 cup of the cheese.
- Place tortillas on grill.
- Cover and grill 5 inches from medium heat 6 to 8 minutes or until chicken is hot and cheese is melted.
- Cut each tortilla into 8 wedges.
- Serve with salsa.
Substitution:.
- If you prefer a little less spice, use plain Monterey Jack cheese.
- Chopped red bell pepper can be used instead of the tomato.
