Salsa chicken & cheese tortillas
By Sara Buenfeld
Cooking time
Prep: 10 mins Cook: 6 minsSkill level
EasyServings
Serves 2Frugal cooking, but packed with flavour - use up leftovers from roast chicken with these easy Mexican-style snacks
Nutrition and extra info
Nutrition per serving
- kcalories
- 533
- protein
- 27g
- carbs
- 44g
- fat
- 29g
- saturates
- 12g
- fibre
- 6g
- sugar
- 7g
- salt
- 3.18g
Ingredients
- 4 tbsp hot salsa from a jar
- 2 large flour tortillas, seeded or plain
- 215g can kidney beans, drained and roughly mashed
- 1 spring onion, chopped
- 50g leftover roast chicken, shredded (use the last of the meat on the carcass)
- 85g grated mature cheddar
- ½ a 20g pack coriander, leaves chopped (optional)
- oil, for brushing
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Method
- Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
- Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.
Recipe from Good Food magazine, March 2009
Comments, questions and tips
Comments
Apologies Sarah, but this recipe demonstrates why British made Mexican food tastes weird and not quite right. 1. Salsa from a jar: Not fresh enough. As this is time intensive to make from scratch, I suggest buying it fresh. 2. Mature cheddar: Absolutely not. Monterey Jack is the most appropriate, but this is usually hard to find in the UK. A good substitute is a mild Irish cheddar.
Great meal. I did not have left over chicken, so I fried a chicken breast and chopped it up. My hubby came up in the elevator and thought someone ordered a great smelling pizza. He was very happy to find out that the smells were coming from our kitchen. I made it in the oven instead of in a pan to reduce the fat content.
