Mexicana® Tortilla AffairMaking the filling
100g Mexicana® cheese
1 skinless chicken breast
1 medium cooking onion
1 red pepper
1 level teaspoon sweet paprika
1/2 teaspoon coarse-ground black pepper
1/4 teaspoon dried, crushed chillies
4 tablespoons extra virgin olive oil
Pinch of salt to taste
Cut the chicken breast into strips and roll in paprika, black pepper, chillies, and olive oil and marinade for 1 hour. Heat the pan with 2 tablespoons of olive oil, and add the marinaded chicken and onion. After 10 mins, add the red peppers and cook for 35 mins.
Making the Mexican style cous cous
1/2 cup cous cous
1/4 cup hot water with 1/2 chicken stock cube
2 spring onions - chopped
1/2 tin pre-cooked, drained kidney beans
1/2 red pepper
Chopped fresh parsley to taste
Dissolve the chicken stock cube in boiling water.
Place the cous cous in a bowl and add
the stock. Let the cous cous rehydrate for 20 minutes. Add the other ingredients - the chopped
spring onion, kidney beans (cooled) and red peppers - and mix together.
Making up the dish
Place the warmed Mexican style cous cous to form a small dome in the centre of the plate. Fill the tortillas with two generous tablespoons of the hot chicken filling and long fingers of Mexicana® cheese. Roll the tortillas and wrap the end towards the middle, creating a sealed pocket. Place the tortillas on top of the Mexican style cous cous.
Cut a small lime in half to garnish the dish. Squeeze the other half of the lime over the dish and serve.