Heat the olive oil in the pan on a medium heat. Add the chicken to the bowl with the spices and toss to coat.
Finely slice the onion and pepper, then add to the pan and cook for a few minutes. Add the chicken and cook for 10 more minutes, turning the chicken half way.
Remove the filling to a separate bowl or plate and wip the pan out.
Place one tortilla in the pan, on a medium heat. Add ½ the filling to the tortilla top evenly with half of the cheese, sprinkle in half the spring onion and finish with another tortilla.
Cook for 3 minutes until the cheese begins to soften and the tortilla is crisp. Carefully turn, and do the same on the following side.
Once it’s completely crisp and the cheese is totally melted, remove and cut into even triangles. Serve immediately with sour cream and coriander and chilli slices if using.
1 tbsp olive oil
250g boneless chicken, cut into pieces
1 tsp smoked paprika
1 tsp ground cumin
1 small onion
1 red pepper
4 tortillas
100g Chavroux Slices, cut in half
2 spring onions, finely sliced
2-4 tbsp sour cream to serve
Coriander leaves and sliced chilled optional
View Method
Recipe Method
Heat the olive oil in the pan on a medium heat. Add the chicken to the bowl with the spices and toss to coat.
Finely slice the onion and pepper, then add to the pan and cook for a few minutes. Add the chicken and cook for 10 more minutes, turning the chicken half way.
Remove the filling to a separate bowl or plate and wip the pan out.
Place one tortilla in the pan, on a medium heat. Add ½ the filling to the tortilla top evenly with half of the cheese, sprinkle in half the spring onion and finish with another tortilla.
Cook for 3 minutes until the cheese begins to soften and the tortilla is crisp. Carefully turn, and do the same on the following side.
Once it’s completely crisp and the cheese is totally melted, remove and cut into even triangles. Serve immediately with sour cream and coriander and chilli slices if using.
