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@taxidermymount: $300 Heyburn Idaho pick up thanks

Taxidermy Mount Hides for sale
Taxidermy Mount Hides for sale
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Region: CM
Saturday 04 May 2024 06:57:16 GMT
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Chicken, Egg & Cheese Tortilla Pizza Ingredients 1 boneless, skinless chicken breast Water, enough to cover the chicken 2 large flour tortillas 1 tbsp butter, divided 3 large eggs, beaten Salt and black pepper, to taste 1½ cups shredded cheese, divided 1 large tomato, cut into 6 thin slices Instructions 1. Place the chicken breast in a small pot and cover with water. Bring to a boil, then reduce the heat and gently simmer for about 12–15 minutes, or until the chicken is fully cooked and reaches 165°F internally. 2. Remove the chicken from the water. Let it cool slightly, then shred it using two forks or a shredder. Set aside. 3. Melt ½ tbsp butter in a large nonstick skillet over medium-low heat. 4. Place 1 tortilla in the skillet. Pour the 3 beaten eggs evenly over the tortilla. Cook for 1–2 minutes, until the eggs begin to set. 5. Spread the shredded chicken evenly over the eggs. Season with salt and black pepper. 6. Sprinkle ¾ cup shredded cheese over the chicken. Place the second tortilla on top and gently press it down. Once the bottom is golden and the eggs are set, carefully flip the whole tortilla. Add the remaining butter to the pan if needed. Arrange the 6 tomato slices evenly over the top. 7. Sprinkle the remaining ¾ cup shredded cheese over the tomatoes. 8. Cover the skillet and cook over low heat for 3–5 minutes, or until the bottom tortilla is golden and crispy and the cheese on top is melted. 9. Transfer to a cutting board and let it rest for 1–2 minutes. Cut into wedges like a pizza and serve warm
Chicken, Egg & Cheese Tortilla Pizza Ingredients 1 boneless, skinless chicken breast Water, enough to cover the chicken 2 large flour tortillas 1 tbsp butter, divided 3 large eggs, beaten Salt and black pepper, to taste 1½ cups shredded cheese, divided 1 large tomato, cut into 6 thin slices Instructions 1. Place the chicken breast in a small pot and cover with water. Bring to a boil, then reduce the heat and gently simmer for about 12–15 minutes, or until the chicken is fully cooked and reaches 165°F internally. 2. Remove the chicken from the water. Let it cool slightly, then shred it using two forks or a shredder. Set aside. 3. Melt ½ tbsp butter in a large nonstick skillet over medium-low heat. 4. Place 1 tortilla in the skillet. Pour the 3 beaten eggs evenly over the tortilla. Cook for 1–2 minutes, until the eggs begin to set. 5. Spread the shredded chicken evenly over the eggs. Season with salt and black pepper. 6. Sprinkle ¾ cup shredded cheese over the chicken. Place the second tortilla on top and gently press it down. Once the bottom is golden and the eggs are set, carefully flip the whole tortilla. Add the remaining butter to the pan if needed. Arrange the 6 tomato slices evenly over the top. 7. Sprinkle the remaining ¾ cup shredded cheese over the tomatoes. 8. Cover the skillet and cook over low heat for 3–5 minutes, or until the bottom tortilla is golden and crispy and the cheese on top is melted. 9. Transfer to a cutting board and let it rest for 1–2 minutes. Cut into wedges like a pizza and serve warm

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