- 3 Tablespoons vegetable oil
- 1 lb boneless skinless chicken breasts, trimmed
- ½ cup low-sodium chicken broth
- Kosher salt & pepper
- 3 scallions, sliced thin
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 8 oz Monterey Jack cheese, shredded (2 cups)
- ½ cup jarred roasted red peppers, patted dry and chopped
- ¼ cup minced fresh cilantro
- 1 teaspoon Chipotle Tabasco
- 4 (10-inch) whole wheat flour tortillas
- Special Equipment: panini pan
- Pat chicken dry with paper towels and season with salt & pepper to taste. Heat 2 Tablespoons oil in a 12-inch skillet over medium-high heat until just smoking. Lay chicken in skillet and cook, turning as needed, until golden brown on both sides, about 10 minutes total. Transfer chicken to cutting board and let cool slightly. Meanwhile, add chicken broth to skillet and reduce until the consistency of syrup. Using 2 forks, shred into bite-sized pieces, then mix in the deglazed broth. Wipe skillet with a paper towel.
- Add 1 Tablespoon oil, scallions, garlic, cumin and ¼ teaspoon salt to now-empty skillet and cook over medium heat until softened, 2-3 minutes. Transfer to medium bowl; add chicken, Monterey Jack, red peppers, cilantro and Chipotle Tabasco and toss to combine.
- Heat panini pan to medium high. Lay tortillas on counter. Spread chicken over half of each tortilla, leaving ½ inch border around the edge. Fold other half of tortilla over filling and press down edges. Spray panini pan with Pam, then cook tortillas until lightly browned and cheese has melted.
- Slice into wedges and serve with Adams salsa, sour cream and fresh avocado.