If you haven't figured it out now, I love to cook. Well, perhaps even more to it, I like to experiment.
On the way home from work, I had the idea that I might like to make myself a Chicken Tostada for lunch. So I stopped off to get fat-free refried beans... couldn't find those but I did find relatively low-fat bean dip. Okay, that would work. While I was there, I saw that they had Frank's Red Hot Sauce on sale too. SOLD!
I had no sooner gotten to my car when the little light in my head went -- DING! WAIT! And the idea was born for my Buff Chicken Tacos!
These are gonna be pretty simple, yet pretty tasty too!
2 6-inch (fajita-size) corn tortillas (I used Great Value brand from Wal-Mart)
2 oz diced chicken breast (I used the Tyson prepackaged stuff, but .....)
1 wedge Laughing Cow Light, Blue Cheese variety
Frank's Red-Hot Sauce to taste (I'm guessing I used 2 tsp, roughly)
Preheat oven to 350 degrees. Very lightly spray a baking sheet with cooking spray. (Note: I used a small baking stone that is already seasoned, so I skipped this step).
On each tortilla, spread 1/2 the cheese wedge (best to halve it vertically so that you get roughly the same amount on each tortilla). Set aside. In a small bowl shred chicken even further if desired and coat with hot sauce. Mix well so that the chicken pieces are well-coated, and divide between the two tortillas.
Bake in oven for approximately 5-7 minutes. Remove, fold, eat, roll your eyes back and go "OMG, this is SOOOOOOOO good!" (Okay, that last clause is optional, but I did...)
And it's only 4 PointsPlus (per the Recipe Builder in eTools)