- 2 tbs Extra virgin olive oil
- 1 Chicken breast, fully cooked and cut into bite-size pieces
- 4 strips Bacon, fully cooked and chopped
- 4 Portobello caps, halved and thinly sliced
- To taste Salt and pepper
- 1 tsp Thyme (if fresh, use 1 tbs)
- 4 Large, flour tortillas
- 2 cups Sharp cheddar cheese, shredded
DIP
- 1 Onion, finely chopped
- 2 Garlic cloved, minced
- 1 Jalapeno pepper, seeded and chopped
- 1 can Refried beans
- 3/4 cup Velveeta cheese
- 1/2 cup Smokey BBQ sauce
In a medium skillet, heat the olive oil over medium heat. Add the mushrooms, chicken, and bacon; season with thyme. Saute until mushrooms are tender, about 10 minutes. Remove from heat and transfer to dish.
For the dip: Add the onion, garlic, and jalapeno pepper and saute for 2 to 3 minutes. Next, add the beans, velveeta, and BBQ sauce, and mix well. When dip is thoroughly heated, transfer to serving dish.
Heat a large skillet over medium to medium-high heat. Place a tortilla in the pan and cook about a minute, then turn over. Sprinkle 1/2 cup cheddarover half the tortilla and cover the cheese with 1/4 of the cooked mushroom mix. Fold the empty half of the tortilla over and gently press down with spatula. Cook the tortilla 30 seconds to 1 minute longer on each side to lightly brown and crisp the outside and melt the cheese.
Remove to a cutting board, cutting into wedges.
~**ENJOY!!**~
**A great party snack or a fun family dinner dish!**
