Ingredients
-
3
-
4
-
1
-
2
-
1
-
2
-
1/4
-
8
-
50
-
1
-
-
-
-
-
Directions
Taco Pollo – Spicy Chicken Filled Tortillas, For a Mexican-style dinner, serve these as a starter with creamy avocado or sour cream dip, followed by your favourite hot and spicy Mexican dish Or serve them with a Mexican vegetable side dish such as Mexican Potato Crisps With Lime Salsa Recipe #139461, Fried Mexican Capsicum & Potatoes Recipe #139465 or Mexican Bean Hotpot Recipe #139476 I’ve posted this recipe for the 2005 Zaar World Tour from a recipe on an International Masters ‘recipes for pan or wok’ recipe card , A very tasty dinner for the family! I substituted a green capsicum for a yellow one though because Im not keen on the green but kept it the same for the rest it was a lovely meal for nice summery day Made for the chow hounds on ZWT5
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Steps
|
1
Done
|
Cut the Chicken Into Thin Strips, Peel and Crush the Garlic, Peel and Slice the Onion, De-Seed and Roughly Chop the Tomatoes and Deseed and Slice the Capsicum Into Strips. |
|
2
Done
|
Heat the Oil in a Large Pan or Wok, Preferably Non-Stick and Fry the Chicken Over a High Heat, Stirring For 2-3 Minutes Until It Is Starting to Brown; Add the Garlic and Onion and Fry For Another 2 Minutes; Stir in the Chilli Powder, Tomatoes and Capsicum and Cook For 2-3 Minutes, Stirring, Until the Chicken Is Cooked Through. |
|
3
Done
|
Preheat the Grill to Medium, Grill the Tortillas For 6 Seconds on Each Side, or Until Warm; Transfer Them to a Work Surface and Spoon Equal Amounts of the Chicken Filling Onto the Centre of Each Tortilla and Roll Up Tightly. |
|
4
Done
|
Transfer the Filled Tortillas to an Ovenproof Dish and Sprinkle With Cheesse; Cook Under a Hot Grill For 2 Minutes, or Until Golden. Garnish With Parsley and Lemon and Serve. |
