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Ingredients:
½ tsp Cumin
½ tsp Ajwain
1 tbsp Olive oil
24 corn Tortillas
Coriander leaves
2 tbsp Tomato paste
½ cup Onion, chopped
2 Green Chilli, chopped
2 cups Cooked Chicken
1½ cups shredded Cheese
1 tbsp White wine vinegar
Coriander-Avocado Cream
Method:
In a 2 ½- to 3-quart pan over medium-high heat, frequently stir onion in
olive oil until onion begins to brown, 4 to 7 minutes.
Add cumin seeds and ajwain; stir until fragrant, about 30 seconds.
Add chillies, tomato paste, vinegar, and ½ cup water; bring to a boil, then
reduce heat and simmer gently, stirring often, to blend flavors, about 5
minutes. Add chicken and stir until hot.
Arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal
portions of cheese on each chip and spoon about 1 tbsp chicken mixture on top.
Bake in a 450° regular or convection oven until cheese begins to bubble, about 3
minutes. With a spatula, carefully transfer tortilla chips to a platter.
Top each with 1 tsp Coriander-Avocado Cream and garnish with coriander leaves.
Serve warm.
Coriander-Avocado Cream
In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tbsp sour cream,
1 tbsp finely chopped fresh coriander leaves, 2 tsp lime juice, and 2 tsp milk.
Add salt to taste. Makes about ½ cup.
Tip: To turn your chicken golden colour when you roast it, spread it with lemon
juice all over before you introduce it in the oven.
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