1/2 cup Ray’s No Sugar Added Original Barbecue Sauce
1/2 cup canned diced tomatoes
1/4 cup water
1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
4 cups shredded Cheddar cheese
1/2 cup thinly sliced red onions
1/4 cup cider vinegar
1/4 tsp salt
1/2 ripe avocado, halved, pitted and peeled
1 cup shredded cabbage
2 tbsp chopped fresh cilantro
1 jalapeño pepper, seeded and diced
Preheat oven to 400°F. With lid off, Select Saute and then set to High Temperature. Heat oil. Cook onion, garlic, jalapeño, chipotle, chili powder, cumin, salt and pepper, uncovered, for 3 to 5 minutes or until tender.
Cancel Saute function. Add Ray’s No Sugar Added Original Barbecue Sauce, tomatoes, water and chicken thighs. Lock the lid. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
Line 2 baking sheets with parchment paper. Using 1/2 cup portions, spread cheese into eight 5-inch rounds. Bake for 6 to 8 minutes or until cheese is melted. Let cool for 2 to 3 minutes or until still warm and pliable. Balance wooden spoon between 2 cans; drape cheese rounds over top to form tortilla shapes. Alternatively, drape cheese rounds over rolling pin to form tortilla shapes. Let cool until tortillas are set and hold shape.
When pressure cooking is complete, Quick Release the pressure.
With lid off, Select Saute and set to Medium Temperature. Bring to boil. Cook sauce for 10 to 12 minutes or until thickened.
Toppings: Meanwhile, toss red onions with vinegar and salt. Let stand for 15 to 20 minutes or until lightly pickled. Assemble chicken in cheese tortillas topped with avocado, cabbage, pickled onions, cilantro and jalapeño.