Saturday, 20 May 2017


1 kilo skinless chicken breasts, finely diced
1 large red onion, diced
3 teaspoons minced garlic
1/2 jar dolmio spicy peppers pasta sauce
100 grams danish feta cheese, crumbled
100 grams shredded colby cheese
salt to taste

16 tortillas

spray a frypan with cooking spray and on medium heat, saute the chicken until cooked through. drain and put aside.

spray the same frypan with more cooking spray and saute the onion and garlic until onion is translucent.

add back the chicken and the pasta sauce and heat through.
remove from heat and stir in the cheeses until well combined. put aside.

pour about an inch of oil into a large frypan and heat on medium heat.

while the oil is heating....lightly butter 1 side of each tortilla.  place chicken mixture evenly onto the edge of each tortilla (about 2 tablespoons) and roll up tightly, tucking in the edges.  secure with a toothpick.

place about 4 tortillas at a time into the hot oil and cook until golden, turning frequently. turn heat down if browning too quickly.

drain on paper towel.

serve with salsa, sour cream and gaucamole or avocado.

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