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.
Chicken & Cheese Tortillas
Chicken & Cheese 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/s
- 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
- Seasoning (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). Fry the 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. 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 cheese, the 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. 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 [10ml]|#7DA0D7 of sweetener. Add the salad leaves, the Cucumber, the piquanté peppers, and the corn. Season and set aside.
DINNER IS READY
Plate up the crispy loaded gooey tortillas and serve alongside the fresh salad. Buen provecho, Chef!
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). Fry the 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. 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 cheese, the 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. 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 [10ml]|#7DA0D7 of sweetener. Add the salad leaves, the Cucumber, the piquanté peppers, and the corn. Season and set aside.
DINNER IS READY
Plate up the crispy loaded gooey tortillas and serve alongside the fresh salad. Buen provecho, Chef!
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). Fry the 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. 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 cheese, the 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. 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 [20ml]|#7DA0D7 of sweetener. Add the salad leaves, the Cucumber, the piquanté peppers, and the corn. Season and set aside.
DINNER IS READY
Plate up the crispy loaded gooey tortillas and serve alongside the fresh salad. Buen provecho, Chef!
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). Fry the 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. 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 cheese, the 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. 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 [20ml]|#7DA0D7 of sweetener. Add the salad leaves, the Cucumber, the piquanté peppers, and the corn. Season and set aside.
DINNER IS READY
Plate up the crispy loaded gooey tortillas and serve alongside the fresh salad. Buen provecho, Chef!
Frequently Asked Questions
What is the preparation time for Chicken & Cheese Tortillas?
The preparation time for Chicken & Cheese Tortillas with grated mature cheddar cheese & caramelised onions is between 30 and 50 minutes.
What is the total time required to make Chicken & Cheese Tortillas with grated mature cheddar cheese & caramelised onions?
The total time required to make Chicken & Cheese Tortillas with grated mature cheddar cheese & caramelised onions is between 35 and 55 minutes.
How many servings does Chicken & Cheese Tortillas provide?
4 servings
What are the main ingredients in Chicken & Cheese Tortillas?
Cheddar Cheese, Chicken, Corn, Cucumber, Free-range Chicken Mini Fillets, Onion/s, Onions, Piquanté Peppers, Salad Leaves, The Sauce Queen Smokey BBQ Sauce, Wheat Flour Tortillas, White Wine Vinegar
What is the nutritional information of Chicken & Cheese Tortillas?
Calories: 1001, Carbs: 96 grams, Fat: grams, Protein: 61.7 grams, Sugar: 30.5 grams, Salt: 1724 grams
How do I prepare Chicken & Cheese 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 5ml [10ml]|#7DA0D7 of sweetener. Add the salad leaves, the cucumber, the piquanté peppers, and the corn. Season and set aside. CRISPY & CHEESY: Place a clean pan over medium heat with a drizzle of oil and a knob of butter. 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 cheese, the 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. Fry the chicken until golden and cooked through, 1-2 minutes per side. 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). Fry the 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 Chicken & Cheese Tortillas?
Cheddar Cheese, Chicken, Corn, Cucumber, Free-range Chicken Mini Fillets, Onion/s, Onions, Piquanté Peppers, Salad Leaves, The Sauce Queen Smokey BBQ Sauce, Wheat Flour Tortillas, White Wine Vinegar
How many calories does Chicken & Cheese Tortillas have?
1001 calories
How much fat content does Chicken & Cheese Tortillas have?
grams
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