ACTIVITIES Instructions 1 2
Chop your chicken into small chunks or strips. Place the chopped chicken in a large bowl and add the chicken fry mix, oregano, cumin and chilli (if you can handle a bit of spice), with a pinch each of salt and pepper. Mix everything together with chicken is coated.
Cut the red pepper in half, remove the white membrane and seeds and cut it into small pieces or slices. Trim the tops and bottoms off the spring onions
3
Place a big frying pan on the stove over a low heat and add the oil. If the heat is too high, the oil may splutter and can seriously the chicken to the pan and fry for a few minutes, stirring the chicken with a wooden spoon so it cooks evenly. After a few minutes, add the diced or sliced pepper and then a few minutes later the spring onions. Keep frying until the chicken is cooked through and browned slightly (cut a piece open; it should be white all the way through),
4
piece of foil on a large baking tray (or use 2 trays). Melt the butter in a small bowl in the microwave, or in a small saucepan over a low heat. Grab a tortilla. Using a pastry brush, brush one side of the tortilla with butter and place the buttered side down on the baking tray. Repeat with another tortilla
5
Spoon the chicken mixture evenly onto both tortillas. Grate the cheese using a box grater, then sprinkle this over the top of the chicken mixture. Place another tortilla on top of each and brush the tops with more melted butter.
6
minutes or until the tortillas are crispy and golden. Remove from the oven and let them cool a little before cutting into wedges. Serve with sour cream, guacamole and tomato salsa.
15
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