Super Easy Soft Tortilla
1 medium sized eggplant, thinly sliced
roast chicken meat
shredded cheese mix (this time I used cheddar, cheswick jack)
wheat flour tortilla
rosemary, thyme, salt, pepper, olive oil
Season sliced eggplant with herbs, salt and pepper and olive oil. Make sure that all slices are coated with oil. Put seasoned eggplant slices on the hot plate and cook. Make sure both sides are nice and roasted.
|Cooked Eggplant Slices|
Heat one side of the tortilla on the hot plate for at least 30-45 seconds depending on how hot your hot plate is. Leave on hot plate and put shredded mozarella on the tortilla.
As you add the chicken and the eggplant, all your cheese should have already started melting so it should look something like this.
|Sorry the photo is a bit dark|
This is what it would look like if you re-open your tortilla :)