12 small corn tortillas, torn into small strips
2 Tbsp cooking oil
1 to 2 cups homemade salsa (roja or verde)
1 cup shredded cooked chicken
1 cup grated Pepper Jack cheese
homemade salsa for topping
Put a large cast iron skillet over medium heat, add the cooking oil; when hot add the tortilla strips and cook, flipping often with tongs until they brown slightly and crisp up a bit.
Pour in the salsa (as much or as little as you like) and stir to coat the tortilla pieces well; turn heat down to low.
Top the tortilla strips with chicken and cover with shredded cheese. Loosely cover the skillet, allowing the chicken to warm and the cheese to melt. Remove from heat.
Top with a little more salsa if you wish and serve immediately.
Will make 4 to 6 servings.
You may substitute shredded beef or pork if you like, but using chicken helps keep this dish on the healthier side. Corn tortillas are a healthier choice than plain flour tortillas, but you may also use spinach or sun-dried tomato tortillas for another healthy choice. Add black beans for even more protein and dietary fiber.
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