Ingredients

1 pack

2 tsp hot sauce

3 sprigs coriander leaves, chopped

2 tbsp vegetable oil

150g chorizo bilbao, chopped

2 cloves garlic, minced

1 medium onion, chopped finely

350g ground chicken

1 tsp ground cumin seeds

1 tsp paprika

1 tsp chili powder

6 large tomatoes, seeded and diced

10-15 pieces medium-sized flour tortillas

1 ½ cups grated cheddar cheese

Salt and pepper to taste

Steps

STEP 1

For the sauce, combine the NESTLÉ ALL PURPOSE CREAM , hot sauce, and coriander leaves in a bowl. Season with salt and pepper and set aside to chill.
STEP 2

Heat oil in a skillet. Sauté chorizo, garlic, and onion until onions are translucent. Add ground chicken, cumin, paprika, and chili powder. Add in tomatoes and cook for 7 minutes. Remove from heat.
STEP 3

To assemble, lay 1 tortilla flat and spoon 2 tbsp of the chicken filling and 3 tbsp grated cheese on one side. Flip the other side to form a half-circle. Repeat with remaining tortillas.
STEP 4

In a small non-stick skillet, heat the tortillas until the cheese is melted and tortilla is a little toasted (you can also use a sandwich press).
STEP 5

To serve, cut the toasted tortillas into triangles and drizzle with cream sauce.

STEP 1

For the sauce, combine the NESTLÉ ALL PURPOSE CREAM , hot sauce, and coriander leaves in a bowl. Season with salt and pepper and set aside to chill.
STEP 2

Heat oil in a skillet. Sauté chorizo, garlic, and onion until onions are translucent. Add ground chicken, cumin, paprika, and chili powder. Add in tomatoes and cook for 7 minutes. Remove from heat.
STEP 3

To assemble, lay 1 tortilla flat and spoon 2 tbsp of the chicken filling and 3 tbsp grated cheese on one side. Flip the other side to form a half-circle. Repeat with remaining tortillas.
STEP 4

In a small non-stick skillet, heat the tortillas until the cheese is melted and tortilla is a little toasted (you can also use a sandwich press).
STEP 5

To serve, cut the toasted tortillas into triangles and drizzle with cream sauce.