Recipe home
Tortilla stacks
Ingredients
8 spring onions, finely sliced
1 red pepper, finely sliced
1 chilli, deseeded and finely chopped
250g (9oz) cooked chicken, sliced
150g (5oz) each grated gruyére and strong cheddar
2tbsp freshly chopped coriander
8 soft flour tortillas
Guacamole and sour cream to serve
Saturday night deserves an end-of-the week treat. This special recipe is a new twist on a Mexican favourite – and far cheaper than a takeaway…
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Method
In a large bowl, mix together all the ingredients except the tortillas, guacamole and sour cream.
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.
Comments
In this month's issue of...
- MAKE THIS YEAR TRULY SPECIAL...
- TRADITIONAL recipes you can trust with veggie options and party cooking
- MONEY-SAVING MAGIC - turkey main course for £3 and presents for under £10
- CELEBRATE WITH THE STARS: Jamie Oliver, Gordon Ramsay, Lulu, Judi Dench and more
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