Advertisement

Ingredients

Method

  • STEP 1

    Heat 1 tbsp of oil in a small pan on a low heat. Fry the seeds, garlic and onion for a few mins. Remove the stalks from the chillies, and add another 250ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon, clove and the bread until smooth.

  • STEP 2

    Heat the remaining oil in a mediumsize pan and warm the sauce, stirring non-stop until thick and glossy. Heat the grill while you layer up the tortilla chips and shredded chicken in an ovenproof dish. Pour over the sauce and scatter the cheese on. Grill until the cheese has melted and serve with soured cream.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement