In small bowl stir the melted butter, mustard, salt and pepper to taste, and with this varnish breasts.

Then place each breast on a slice of ham and a tablespoon of grated cheese. Roll up or fold them in half like quesadilla and préndelas with chopsticks. Sofríelas in a pan with butter and oil over medium heat for about 2 minutes per side.

Arrange the browned chicken breasts in a large, pan over pour tequila, water and flour; cover and cook over medium heat until tender, about 10 minutes.

Remove the chicken from the pan, drain and place in a baking skillet. Sprinkle with remaining cheese sticks and dip Chihuahua with a little sauce in which they were baked.

Bake 15 minutes at medium heat (160 ° C). Serve hot and served with a fresh salad.