Ingredients:
For the sauce:
1 pack NESTLÉ Cream
2 tsp hot sauce
3 sprigs coriander leaves, chopped
Filling:
2 tbsp vegetable oil
150 g chorizo bilbao, chopped
2 cloves garlic, minced
1 medium onion, chopped finely
350 g 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
Procedure:
1. For the sauce, combine the NESTLÉ Cream, hot sauce, and coriander leaves in a bowl. Season with salt and pepper and set aside to chill.
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.
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.
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).
5. To serve, cut the toasted tortillas into triangles and drizzle with cream sauce.
