Ingredients
- 3 cups shredded cooked chicken
- 2 cups packaged grated cheese (Tex Mex or Mexican cheese blend)
- 34 cup peanuts
- coarsely chopped
- 12 cup frozen corn
- thawed
- 12 cup roasted red pepper
- patted dry and chopped
- 14 cup chopped coriander
- 1 lime
- 2 teaspoons chili sauce (in adobo sauce
- minced)
- 4 -6 large tortillas
- your favourite flavour
- sour cream
- guacamole and salsa (optional)
Instructions
- Place chicken, cheese, peanuts, corn, red pepper and coriander in a large bowl.
- Cut lime in half and squeeze juice of one half over top.
- Add half the adobo sauce and stir.
- Taste and if you like things hotter, stir in a little more adobo.
- Brush a large frying pan, preferably nonstick, lightly with oil.
- Set over medium heat.
- Depending on the size of your tortillas, filling will be enough for 4 or 6.
- Add 1 tortilla to pan.
- Spoon about 1 cup (250 mL) of filling over half the tortilla.
- Fold other half over filling, pressing together.
- Cook until underside of tortilla is golden brown, about 2 minutes.
- Carefully, turn and cook other side until golden brown, 1 to 2 minutes.
- Keep warm in the oven.
- Repeat with remaining tortillas and filling.
- Slice each into 4 wedges.
- Serve with sour cream, guacamole and salsa on the side.
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