Ingredients
1 LARGE CAN OF CANNED CHICKEN ,DRAINED.
1 8 OZ. PACKAGE MEXICAN STYLE SHREDDED CHEESE( CHEDDAR AND MONTEREY JACK)
1 8 OZ CONTAINER OF GARDEN VEGETABLE CREAM CHEESE ( SOFTENED TO ROOM TEMPERATURE)
1 PACKAGE PRE-COOKED BACON PIECES
12 MEDIUM TO LARGE FLOUR TORTILLAS
Preparation
MIX ALL INGREDIENTS EXCEPT TORTILLAS IN A BOWL UNTIL FULLY INCORPORATED. SPREAD THE MIXTURE BETWEEN 2 TORTILLAS AND GRILL IN A VEGETABLE OIL COOKING SPRAYED SKILLET( PREFERABLY CAST IRON ) UNTIL HOT AND BUBBLY AND OUTSIDE IS BROWNED. CUT INTO WEDGES AND SERVE WITH YOUR CHOICE OF TOPPINGS SUCH AS GUACAMOLE, SOUR CREAM, ONION, LETTUCE AND TOMATOES OR PICO DE GALLO OR SALSA.
