• 3 boneless, skinless chicken breasts
  • 3 tablespoons of green Tabasco sauce
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 1 garlic clove, minced
  • 1/2 cup of lemon juice
  • 1 1/2 teaspoons of cumin
  • Shredded Monterey Jack cheese or Mexican cheese blend
  • Flour tortillas


  1. Using a meat tenderizer, pound the chicken. If you don’t have a meat tenderizer, you can poke holes in the chicken with a fork.
  2. Place chicken in a bowl with a lid or a large Ziploc bag. Add the Tabasco sauce, salt, pepper, garlic, lemon juice and cumin.
  3. Cover it with the lid or zip closed, shake it really well, then place in the refrigerator for 2 to 4 hours.
  4. Grill chicken until thoroughly cooked. You can cook it in a pan as well, just add a little bit of olive oil so it doesn’t stick to the pan.
  5. Once cooked, cut chicken into small pieces.
  6. On a griddle or frying pan, warm tortillas, place cheese on half of the tortilla, add some chicken, fold it in half and then flip it.
  7. Remove from griddle/frying pan once the cheese is melted.
  8. Serve with sour cream and guacamole.

Makes: 6 – 8 servings
Total Time: 30 minutes



Recipe_SocorroChef’s Name: Socorro Draganov
Family: Husband – Tony Draganov;
Sons – Javier Draganov (10), Tomas Draganov (6)

Community: High Country West
Hobbies/ Interests: Volunteering, taekwondo, hiking, swimming, knitting, sewing
About the Recipe: I came up with this recipe when we moved to Hawaii, and there was no restaurant that made them the way my brother and I liked them. They turned out great and it was so easy and quick to make. I love making these now for my kids and when friends come over. I can make them ahead of time and just heat them up when we want to eat them. The leftovers are amazing too!
About the Chef: I grew up in Arizona and married into the Marine Corps. My family and I have had the opportunity to move to new places and meet lots of new friends. San Diego is one of my top favorite places to have lived in.
I love to volunteer at my boys’ school and around the community.