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
Cheesy Chicken Tortillas
with grated mature cheddar cheese & caramelised onions
Hands on Time: 30 - 50 minutes
Overall Time: 35 - 55 minutes
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
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
Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
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
Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
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
Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
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!
Corn - 160g
Onions - 4
Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
The Sauce Queen Smokey BBQ Sauce - 200ml
Cheddar Cheese - 240g
Wheat Flour Tortillas - 8
White Wine Vinegar - 40ml
Salad Leaves - 80g
Cucumber - 200g
Piquanté Peppers - 80g
Frequently Asked Questions
What is the preparation time for Cheesy Chicken Tortillas?
The preparation time for Cheesy Chicken Tortillas with grated mature cheddar cheese & caramelised onions is between 30 and 50 minutes.
What is the total time required to make Cheesy Chicken Tortillas with grated mature cheddar cheese & caramelised onions?
The total time required to make Cheesy Chicken Tortillas with grated mature cheddar cheese & caramelised onions is between 35 and 55 minutes.
How many servings does Cheesy Chicken Tortillas provide?
4 servings
What are the main ingredients in Cheesy Chicken Tortillas?
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
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?
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
How many calories does Cheesy Chicken Tortillas have?
1001 calories
How much fat content does Cheesy Chicken Tortillas have?
grams
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