OVERALL time: 35 mins

TACO TORTILLA TOASTIES

Need dinner in a hurry? Turn to these flavour-packed taco tortilla toasties. Serve a whole one per person as a main meal, or slice them into quarters for a knockout snack. It’s cheesy-melt indulgence at its best.

quick |
mexican |

Choose measurements conversions

Number of servings

ingredients

Main
  • 1.5 cups chicken shredded cooked
  • 3 Tbsp tangy mayo
  • 2 tsp Cape Herb and Spice Taco Spice
  • 1 large handful1 coriander leaves, chopped
  • 1 finely chopped red chilli, deseeded
  • 2 finely sliced spring onion
  • 1.5 cups shredded cheddar (or mozzerella) cheese
  • 4 soft tortillas
  • 1 Tbsp vegetable oil, for frying

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 15 mins

Add the Cape Herb & Spice Taco Spice to the chicken along with the mayonnaise and chilli and mix through. Divide the chicken between two tortilllas. Scatter over spring onions and coriander and cover with the grated cheese. Place a second tortilla on top of each. 

Place a large non-stick frying pan over low heat and paint lightly with a bit of vegetable oil. Place a loaded tortilla in the pan and cooked until golden and toasted on one side. Carefully flip over and fry the other side until golden – it’s important to keep the heat very low so that the cheese has a chance to melt and the tortilla doesn’t burn. 

Keep the first tortilla toasty warm in a low oven while you whip up the second one.

Recipe concept & photography by Lizet Hartley. Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

Choose measurements conversions

ingredients

Main
  • 1.5 cups chicken shredded cooked
  • 3 Tbsp tangy mayo
  • 2 tsp Cape Herb and Spice Taco Spice
  • 1 large handful1 coriander leaves, chopped
  • 1 finely chopped red chilli, deseeded
  • 2 finely sliced spring onion
  • 1.5 cups shredded cheddar (or mozzerella) cheese
  • 4 soft tortillas
  • 1 Tbsp vegetable oil, for frying

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 15 mins

Add the Cape Herb & Spice Taco Spice to the chicken along with the mayonnaise and chilli and mix through. Divide the chicken between two tortilllas. Scatter over spring onions and coriander and cover with the grated cheese. Place a second tortilla on top of each. 

Place a large non-stick frying pan over low heat and paint lightly with a bit of vegetable oil. Place a loaded tortilla in the pan and cooked until golden and toasted on one side. Carefully flip over and fry the other side until golden – it’s important to keep the heat very low so that the cheese has a chance to melt and the tortilla doesn’t burn. 

Keep the first tortilla toasty warm in a low oven while you whip up the second one.

Recipe concept & photography by Lizet Hartley. Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za