1. Thinly slice red and green peppers. In large skillet, over medium heat 1 tablespoon oil. Add peppers, cook until softened, 5 mins. Sprinkle with salt. Meanwhile, slice chicken and add to pan. Cook throroughly. Transfer to plate, wipe out skillet.
2. Lay tortillas on work surface. Place 3 slices cheese on them. Evenly spread pepper and chicken mix over cheese. Sprinkle 1 teaspoon pepperoncini over peppers. Fold top half of tortilla over cheese and peppers.
3. Over medium, heat 1 teaspoon oil. Place 2 tortillas in pan. Cook until golden; 1-2 minutes. Carefully, turn and cook other side. Repeat with remaining tortillas.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 315 (37%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 39.2mg||12 %|
|Sodium 1505.7mg||52 %|
|Potassium 446mg||12 %|
|Total Carbohydrate 106g||31 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 98.9g|
|Protein 26.4g||38 %|
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Calories per serving: 849
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