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Spicy chicken taquitos

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Serves: 2

Ingredients

1 red onion, thinly sliced
1 lime, juice
1½ tbsp sunflower oil, plus extra for brushing
½ x 1kg pack frozen Essential British Chicken Mini Fillets, defrosted
2 small leeks, sliced
4 cloves garlic, chopped
1 tsp ground cumin
100g Swiss chard, stalks finely shredded and leaves chopped
2½ tsp Cooks’ Ingredients Ancho Chilli Paste
1½ tbsp Mutti Tomato Purée
4 soft tortillas
2 tbsp Hot Chipotle Ketchup, plus extra to serve
50g mature Cheddar, coarsely grated
1 cos lettuce, shredded
Soured cream, to serve
Guacamole, to serve

Method

1. Preheat the oven to 220ºC, gas mark 7. Put the onion into a bowl, toss with the lime juice and set aside.

2. Heat the oil in a large frying pan, add the chicken and fry gently for 5 minutes, before adding the leeks and frying for a further 10 minutes. Add the garlic, cumin and chard stalks, then fry for a few minutes more until the vegetables are soft and the chicken is almost cooked through.

3. Stir in the chilli paste and tomato purée and cook for a minute or so, then mix in 6 tbsp water. When the chicken is thoroughly cooked, the juices run clear and there is no pink meat, shred it with 2 forks. Add the chard leaves and cook to wilt.

4. Lie the tortillas on a board, spread each with chipotle ketchup, spoon chicken down the middle and sprinkle with cheese. Roll the tortillas into cylinders and place seam-side down, close to each other, on a baking tray. Brush them with a little oil and bake for 10-15 minutes, or until golden and crisp. Serve the taquitos with the pickled onions, lettuce, soured cream, guacamole and extra ketchup for dipping.