John Myers
Chicken Chilli with Cheddar Tortilla Corners
The perfect chicken chilli with cheddar tortilla corners recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 200 g Onion
- 375 g Paprika
- 3 Spring onions fresh
- 3 Garlic cloves
- 1 Can Tomatoes pounded 425 ml
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
- Salt
- Pepper from the grinder
- 1 pinch Ground cumin
- 125 ml Hot chilli sauce
- 1 tbsp Clear broth instant
- 200 g Corn
- 200 g Canned kidney beans
- Chilli from the mill
- 3 tbsp Creme fraiche Cheese
- 2 Wraps
- 50 g Cheddar grated
- Crumbled feta
- Peel the onion. Clean and wash the peppers. Roughly dice everything. Peel and chop the garlic. Clean, wash and finely chop the spring onions. Wash the chicken breast, pat dry and dice finely. Fry them vigorously in portions in hot oil in a roasting pan. Season with salt and pepper, remove.
- Sauté both types of onion, paprika and garlic in the hot frying fat. Sweat the tomato paste briefly. Add the meat and chopped tomatoes with the juice. Pour in the chili sauce and just under 400 ml of water, bring to the boil. Add the stock and simmer covered for about 20 minutes. Stir in between.
- Rinse and drain the corn and kidney beans. Add the corn and beans to the chilli and simmer openly for another 15 minutes. Season the stew with cumin to taste. Season with chilli or Espelette pepper, depending on how hot it is.
- For the cheddar tortilla corners, coat a wrap with crème fraîche and spread cheese on top. Place another wrap on top and heat on both sides in a non-stick pan so that the cheese melts. Take out and cut into pieces of cake. Put some crumbled feta on the chilli and serve the cheddar tortilla corners with the chilli.
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