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2 tablespoons Roasted Garlic Grapeseed Oil, divided
1/2 teaspoon Rancher Rub
1/3 cup Agave BBQ Sauce
2 cups shredded cheddar cheese, divided
1/2 red onion finely, diced
1 cup pineapple, diced
Preheat oven to 425°F. Rub chicken with 1 tablespoon Roasted Garlic Grapeseed Oil and season with Rancher Rub. Heat a 10-inch nonstick skillet over medium heat. Add chicken and cook for about 4 minutes on each side or until cooked through: 165°F. Transfer to a cutting board.
Shred or dice cooked chicken. Toss with Agave BBQ Sauce. Set aside.
Place 4 tortillas on sheet pans. Top each with 1/4 cup cheddar cheese. Spread in an even layer. Layer with bbq chicken, red onion, and pineapple. Top each with another 1/4 cup cheddar cheese and a top tortilla.
Brush tortillas with remaining 1 tablespoon Roasted Garlic Grapeseed Oil. Bake for 10-12 minutes or until tortillas are browned and crisp.
Calories 680 , Fat 35 grams, Saturated Fat 13 grams, Carbs 47 grams, Fiber 0 grams, Sugar 10 grams, Protein 45 grams, Cholesterol 140 milligrams, Sodium 1160 milligrams
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