Tuesday, 28 September 2010

Salsa Chicken and Cheese Tortillas

4 tbsp hot salsa
2 large flour tortillas
215g can kidney beans/refried beans, drained and mashed
1 spring onions, chopped
50g chicken shredded 
85g cheddar cheese, grated
10g coriander leaves, chopped (optional)
oil, for brushing

Spread 2 tbsp salsa onto each tortilla then evenly top one of them with the beans, spring onion, chicken and cheese.  Scatter with coriander (if using) then sandwich with the other tortilla and brush with oil.

Heat a large non-stick frying pan then cook the tortilla oil side down for 4 minutes, carefully turn over by turning out onto a plate then sliding back into the pan, then cook for a further 2 minutes until golden.  Cut into wedges and serve. 

It taste a lot better than it looks all the cheese was melty and stingy.  For the chicken I just roasted a chicken breast for 20 minutes in the oven and then shredded with 2 forks :)

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