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Salsa Chicken And Cheese Tortillas

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Ingredients
  Bottled hot salsa 4 Tablespoon (Use From A Jar)
  Flour tortillas 2 Large (Seeded Or Plain)
  Canned kidney beans 215 Gram, drained and roughly mashed
  Spring onion 1 , chopped
  Roast chicken 2 Ounce, shredded (Use 50 Gram Leftovers, Use The Last Of The Meat On The Carcass)
  Grated mature cheddar cheese 3 Ounce (85 Gram)
  Coriander leaves 10 Gram, chopped (Use 1/2 Of A 20 Gram Pack)
  Oil 1 Tablespoon (For Brushing)
Directions

MAKING
1) On each tortilla, spread 2 tablespoons of salsa.
2) On one tortilla, evenly layer the beans, spring onions, chicken and the cheddar cheese. Top it with a sprinkling of coriander.
3) Place the free tortilla over the layered tortilla. Brush oil over it.
4) Heat a wide non-stick frying pan. Cook the tortilla with the oil-side facing the pan for about 4 minutes.
5) Using a palette knife, carefully turnover the tortilla. Or, you can turn it out onto a plate and then return it to the pan. Cook the other side for 2 minutes till it turns into a golden hue.

SERVING
6) Remove from heat. Cut the tortilla into wedges and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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