Ingredients
1 teas dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1 6 - 7 ounce boneless, skinless chicken breast half, gently pounded to an even thickness
4 7-inch flour tortillas
4 tbls shredded pepper jack cheese
4 tbls salsa
Preparation
Mix the oregano, cumin and salt in a shallow dish. Sprinkle evenly over the chicken.
Put chicken in a medium skillet over medium heat and cook, turning occasionally, until juices run clear, about 8 minutes. Transfer the chicken to a cutting board and let stand for 5 minutes. Set the skillet aside.
Holding a sharp knife at a 45 degree angle, cut the chicken into 1/2-inch slices.
Wipe out the skillet and return it to medium heat. Place 1 tortilla in the skillet and cook until the underside is heated, about 30 seconds. Turn the tortilla and top with half of the chicken slices. Sprinkle with 2 tbls of the cheese. Top with a second tortilla. Cook until the underside is beginning to brown, about 1 minute. Repeat with remaining ingredients.
