Tortilla stacks

Serves: 4

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Total Time: 35

Prep Time: 20

Cook Time: 15

• 8  spring onions, finely sliced
• 1  red pepper, finely sliced
• 1  chilli, deseeded and finely chopped
• 250 gram(s) cooked chicken, sliced
• 150 gram(s) each grated gruyére and strong cheddar
• 2 tablespoon(s) freshly chopped coriander
• 8  soft flour tortillas
• Guacamole and sour cream to serve

Method

1. In a large bowl, mix together all the ingredients except the tortillas, guacamole and sour cream.
2. Heat a large frying pan over a medium-low heat until hot. Put a tortilla in the pan, then spread over enough of the chicken mixture to cover. Top with another tortilla and press down. Dry-fry for 2-3min per side until golden and the cheese has melted. Cut into quarters. Repeat with remaining tortillas. Keep warm. Serve with guacamole and sour cream.

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