Mexican Tortilla Sandwich

Cooking with Bon Appétit: Poultry, 1984

10 minutes — 1 tortilla sandwich

Ingredients

		butter
2		8-inch flour tortillas
2	ounce	sharp cheddar cheese (shredded)
2	ounce	chicken (cooked and shredded)
2	tablespoon	red onion (chopped)
1⁄4		avocado (thinly sliced)
2	tablespoon	chile salsa

Instructions

Butter 1 side of each tortilla. Arrange 1 tortilla, buttered side down, in skillet or on cold griddle. Layer cheese, chicken, onion and avocado over, leaving 1/4-inch border on all sides. Drizzle evenly with salsa. Top with remaining tortilla, buttered side up. Cook over medium heat, turning once, until tortillas are golden, about 3 to 4 minutes per side.