Cooking with Heidi
Join Heidi and learn to cook something new each week. The recipe for this week can be found below. Please RSVP through our website at www.WeThriveTogether.org, by email at alyssa@WeThriveTogether.org, or by phone at Toll Free: 1-866-584-5640.
1 tbsp. plus 1 tsp olive oil, divided
4 tsp. all-purpose flour
2 tsp. chili powder
1/2 c. chicken stock
½ medium onion, sliced
1/2 red bell pepper, chopped
6 oz. shredded cooked chicken breasts (about 1 1/4 cups)
6 oz. shredded sharp Cheddar cheese (about 1 1/2 cups)
4 large flour tortillas
Salsa, sour cream, fresh cilantro, lime wedges, and sliced avocado, for garnish (Optional)
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add flour and chili powder. Cook, stirring, 1 to 2 minutes. Gradually whisk in stock. Add bell pepper, onion and chicken. Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Remove from heat and stir in cheese.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Spread half of vegetable mixture on a tortilla, leaving a 1-inch border all around. Top with a second tortilla. Cook, turning once, until golden brown, 2 to 3 minutes per side. Repeat with remaining oil, tortillas, and vegetable mixture.
- Slice into wedges and serve topped with desired garnishes.