- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 shallot, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 100g chorizo, diced
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 cooked chicken breasts, shredded
- 2 plum tomatoes, diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 320g pack soft tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 200g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- small bunch coriander, roughly chopped
Heat the oil in a pan and cook the shallot and chorizo for 5 mins until the shallot is softened. Stir in the chicken and tomatoes. Remove from the heat.
Put half the tortillas onto baking sheets. Spread a little chicken mixture on each one. Scatter over the cheese and coriander. Sandwich with the remaining tortillas. You can make up to this point 2 hrs ahead.
Heat oven to 180C/fan 160C/gas 4. Cook the tortillas for 3 mins. Using a fish slice, turn each one over. Cook for 3 mins more until both sides are golden. Put on a board, slice into wedges and serve.