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1 | packet | NESTLÉ® All Purpose Cream |
2 | teaspoons | Hot Sauce |
3 | sprigs | coriander leaves, chopped |
2 | tablespoons | Vegetable Oil |
150 | grams | chorizo bilbao, chopped |
2 | cloves | garlic, minced |
1 | piece | medium onion, chopped finely |
350 | grams | Grounded Chicken |
1 | teaspoon | ground cumin seeds |
1 | teaspoon | Paprika |
1 | teaspoon | Chili Powder |
6 | pieces | large tomatoes, seeded and diced |
10 | pieces | to 15pcs medium-sized flour tortillas |
1 1/2 | cups | 1 1/2 cup cheddar cheese, grated |
1 | To Taste | Salt to taste |
1 | To Taste | Pepper |
1 | packet | NESTLÉ® All Purpose Cream |
2 | teaspoons | Hot Sauce |
3 | sprigs | coriander leaves, chopped |
2 | tablespoons | Vegetable Oil |
150 | grams | chorizo bilbao, chopped |
2 | cloves | garlic, minced |
1 | piece | medium onion, chopped finely |
350 | grams | Grounded Chicken |
1 | teaspoon | ground cumin seeds |
1 | teaspoon | Paprika |
1 | teaspoon | Chili Powder |
6 | pieces | large tomatoes, seeded and diced |
10 | pieces | to 15pcs medium-sized flour tortillas |
1 1/2 | cups | 1 1/2 cup cheddar cheese, grated |
1 | To Taste | Salt to taste |
1 | To Taste | Pepper |
Step 1 | For the sauce, combine the NESTLÉ® All Purpose Cream, hot sauce, and coriander leaves in a bowl. Season with salt and pepper and set aside to chill. |
Step 2 | Heat oil in a skillet. Sauté chorizo, garlic, and onion until onions are translucent. Add ground chicken, cumin, paprika, and chili powder. Add in tomatoes and cook for 7 minutes. Remove from heat. |
Step 3 | To assemble, lay 1 tortilla flat and spoon 2 tbsp of the chicken filling and 3 tbsp grated cheese on one side. Flip the other side to form a half-circle. Repeat with remaining tortillas. |
Step 4 | In a small non-stick skillet, heat the tortillas until the cheese is melted and tortilla is a little toasted (you can also use a sandwich press). |
Step 5 | To serve, cut the toasted tortillas into triangles and drizzle with cream sauce. |
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