1 lb boneless skinless chicken thighs, sliced
1/2 onion, finely chopped
1 tsp ground cumin
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 cup shredded Cheddar cheese
1/2 cup chunky salsa
2 tbsps chopped cilantro leaves
50 g bag taco chips (optional)
8 large flour tortillas
salsa, sour cream and guacamole for garnish
In a large frying pan over medium-high heat, combine chicken, onion, cumin, Worcestershire sauce, garlic and jalapeno pepper.
Stir cook until chicken is no longer pink inside and most of the liquid has evaporated.
Remove from heat and let cool slightly. Wrap tortillas in plastic wrap and microwave for 30 seconds or until warm. Stir cheese, salsa and cilantro into the chicken mixture then spoon the mixture onto the center of each tortilla. Top with broken taco chips.
Fold the edges of the tortilla into the center to cover the filling. Place folded side down a baking sheet. Grill or broil until crisp and browned on one side (2 – 3 minutes).
Turn over and broil until crisp on the other side (about 2 minutes).
Serve immediately with salsa, sour cream and guacamole.