Ingredients:
1 – Boneless Skinless Chicken Breast
1/2 Cup – Pico De Gallo
1/4 Cup – Jack Cheese
2 – Corn Tortillas
2 Tbsp – Cumin
1 Tbsp – Paprika (smoked spanish preferred)
1 Tbsp – Cayenne Pepper
1/2 Cup – Apple Cider Vinegar
Shredded Chicken:
Place Chicken Breast into Instant pot with 1/2 Cup Apple Cider Vinegar, Cumin, Paprika, Cayenne Pepper and 1/2 Cup Water. Cover making sure sealed and cook manually for 30 minutes before performing a quick release.
Construction:
This part goes together quickly so make sure you have everything handy. Heat up a cumal on medium low heat. Warm 1 tortilla flipping and set aside then start warming the second. On first flip of second tortilla put a bit of cheese on top of the tortilla to begin melting then add a couple spoonfulls of the shredded chicken add more cheese to the top then add your already warmed tortilla on top. With this on top put a small amount of cheese on top then spoon 2-3 tablespoons of your pico de gallo on top before adding more cheese. Cover to complete cooking the top cheese then remove from heat and let cool for 2-3 minutes before cutting into 4 parts.