What are the main ingredients in Cheesy Chicken Tortillas?

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Salt & Pepper

What is the nutritional information of Cheesy Chicken Tortillas?

Calories: 1001, Carbs: 96 grams, Fat: grams, Protein: 61.7 grams, Sugar: 30.5 grams, Salt: 1724 grams

How do I prepare Cheesy Chicken Tortillas?

DINNER IS READY: Plate up the crispy loaded gooey tortillas and serve alongside the fresh salad. Buen provecho, Chef! SALAD: In a salad bowl, combine the vinegar with a drizzle of olive oil, and 10ml of sweetener. Add the shredded salad leaves, the cucumber half-moons, the drained piquanté peppers, and the charred corn. Season and set aside. CRISPY & CHEESY: Place a clean pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the loaded tortillas until golden, 1-2 minutes per side (be careful when flipping to avoid spilling the filling). TIME TO ASSEMBLE: Place the grated cheese, the caramelised onions, and the BBQ chicken on one half of the tortillas. Fold the tortillas over the filling to create a half-moon shape. CHICKEN: Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Mix in the BBQ sauce. Remove from the heat and season. CARAMELISED ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Cheesy Chicken Tortillas?

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Salt & Pepper

Cheesy Chicken Tortillas

Gooey, melted cheese always rates high on the satisfaction metre. Soon you will get stuck into this cheesy deliciousness with toasted tortillas stuffed with golden chicken mini fillets, pops of sweet corn, cheddar cheese, & caramelised onions coated in The Sauce Queen Smokey BBQ Sauce. Served with a fresh salad.

Cheesy Chicken Tortillas

with grated mature cheddar cheese & caramelised onions

Hands on Time: 30 - 50 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cheddar Cheese
Chicken
Corn
Cucumber
Free-range Chicken Mini Fillets
Onion
Onions
Piquanté Peppers
Salad Leaves
The Sauce Queen Smokey BBQ Sauce
Wheat Flour Tortillas
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Water
Sugar/Sweetener/Honey
Paper Towel
Butter
Salt & Pepper

Serves 1

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan.
CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Mix in the BBQ sauce. Remove from the heat and season.
TIME TO ASSEMBLE
Place the grated cheese, the caramelised onions, and the BBQ chicken on one half of the tortillas. Fold the tortillas over the filling to create a half-moon shape.
CRISPY & CHEESY
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the loaded tortillas until golden, 1-2 minutes per side (be careful when flipping to avoid spilling the filling).
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil, and 5ml of sweetener. Add the shredded salad leaves, the cucumber half-moons, the drained piquanté peppers, and the charred corn. Season and set aside.
DINNER IS READY
Plate up the crispy loaded gooey tortillas and serve alongside the fresh salad. Buen provecho, Chef!

Corn - 40g
Onion - 1
Free-range Chicken Mini Fillets - 150g
The Sauce Queen Smokey BBQ Sauce - 50ml
Cheddar Cheese - 60g
Wheat Flour Tortillas - 2
White Wine Vinegar - 10ml
Salad Leaves - 20g
Cucumber - 50g
Piquanté Peppers - 20g

Download the Recipe

Serves 2

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan.
CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Mix in the BBQ sauce. Remove from the heat and season.
TIME TO ASSEMBLE
Place the grated cheese, the caramelised onions, and the BBQ chicken on one half of the tortillas. Fold the tortillas over the filling to create a half-moon shape.
CRISPY & CHEESY
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the loaded tortillas until golden, 1-2 minutes per side (be careful when flipping to avoid spilling the filling).
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil, and 10ml of sweetener. Add the shredded salad leaves, the cucumber half-moons, the drained piquanté peppers, and the charred corn. Season and set aside.
DINNER IS READY
Plate up the crispy loaded gooey tortillas and serve alongside the fresh salad. Buen provecho, Chef!

Corn - 80g
Onions - 2
Free-range Chicken Mini Fillets - 300g
The Sauce Queen Smokey BBQ Sauce - 100ml
Cheddar Cheese - 120g
Wheat Flour Tortillas - 4
White Wine Vinegar - 20ml
Salad Leaves - 40g
Cucumber - 100g
Piquanté Peppers - 40g

Download the Recipe

Serves 3

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan.
CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Mix in the BBQ sauce. Remove from the heat and season.
TIME TO ASSEMBLE
Place the grated cheese, the caramelised onions, and the BBQ chicken on one half of the tortillas. Fold the tortillas over the filling to create a half-moon shape.
CRISPY & CHEESY
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the loaded tortillas until golden, 1-2 minutes per side (be careful when flipping to avoid spilling the filling).
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil, and 15ml of sweetener. Add the shredded salad leaves, the cucumber half-moons, the drained piquanté peppers, and the charred corn. Season and set aside.
DINNER IS READY
Plate up the crispy loaded gooey tortillas and serve alongside the fresh salad. Buen provecho, Chef!

Corn - 120g
Onions - 3
Free-range Chicken Mini Fillets - 450g
The Sauce Queen Smokey BBQ Sauce - 150ml
Cheddar Cheese - 180g
Wheat Flour Tortillas - 6
White Wine Vinegar - 30ml
Salad Leaves - 60g
Cucumber - 150g
Piquanté Peppers - 60g

Download the Recipe

Serves 4

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan.
CHICKEN
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Mix in the BBQ sauce. Remove from the heat and season.
TIME TO ASSEMBLE
Place the grated cheese, the caramelised onions, and the BBQ chicken on one half of the tortillas. Fold the tortillas over the filling to create a half-moon shape.
CRISPY & CHEESY
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the loaded tortillas until golden, 1-2 minutes per side (be careful when flipping to avoid spilling the filling).
SALAD
In a salad bowl, combine the vinegar with a drizzle of olive oil, and 20ml of sweetener. Add the shredded salad leaves, the cucumber half-moons, the drained piquanté peppers, and the charred corn. Season and set aside.
DINNER IS READY
Plate up the crispy loaded gooey tortillas and serve alongside the fresh salad. Buen provecho, Chef!