chicken zucchini

Chicken stuffed Zucchini

chicken zucchini

Fresh Zucchini is stuffed with hearty chicken and sauce, topped with cheese and baked to perfection making this a delicious low-carb and gluten-free dinner!
These zucchini boats are for low-carb lovers and just about anyone else! We all have those nights when we crave a large slice of pizza or lasagna but don’t want all the carbs at night. With these zucchini boats, you get all the deliciousness without the carbs because the zucchini crust is used as the base.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Servings 6

Ingredients:

• 4 medium zucchini or 8 small

• 1 pound chicken breast

• 1 small can of corn (drained) omit if your diet is strict

•1 tablespoon olive oil

• 1/2 cup onion chopped

• 2 cloves garlic minced

• 1 cup marinara sauce

• 1 tablespoon Italian seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup low-fat shredded cheddar or mozzarella cheese

chicken zucchini

chicken zucchini

Instructions:

1. Preheat oven to 190 C/375 F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini ‘meat’ and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.

2. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.

3. Spoon mixture into zucchini boats and top each with shredded cheese. Bake for 20-25 minutes or until zucchini is cooked and the cheesy is fully melted and bubbly

Enjoy!
Myra Xo

 

Char Siu Chicken

Char Siu Chicken

This is a delicious and simple recipe for Char Siu Chicken, made in the comfort of your own home with just a few ingredients in less than ten minutes.

And better than take out! What I truly miss in my village is a China Town, a great China Town like in new York where you can buy amazing take out like Roast meats or Duck. Just thinking about it makes me hungry (again).
But I have come up with this super easy and quick Char Siu Chicken which satisfies my Asian Food cravings. There are tons of recipes out there for Char Siu mostly using pork but I love making it with chicken breast. I don’t add any food coloring, but you can if you like and want the visual resemblance. Since I’m not grilling on charcoal which gives the authentic flavour, I’ve added some liquid smoke. This is optional because it still tastes great if you don’t have it in your pantry. You’re going to love it, its sticky, it’s sweet and super juicy.
It’s best left to marinate over night but a few hours will give a great flavour too.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 4

Ingredients:

• 1 lb. Chicken Breasts
• 1 1/2 tbsp. Soy Sauce
• 2 tbsp. Hoisin Sauce
• 1 tbsp. Honey
• 1 tbsp. Brown Sugar
• 1 tsp. grated ginger
• 2 cloves Garlic, peeled and grated
• 1/2 tsp. Five spice
• 1 tbsp. Lemon Juice
• Few drops liquid smoke
• A little oil for griddle pan

Char Siu Chicken

 

Instructions:

Mix all the marinade ingredients in a rectangular dish big enough to hold the chicken breasts in one layer.
Place the chicken breasts in the marinade and turn to cover completely.
Cover with cling film and put away in the fridge for a few hours or overnight.
Remove the chicken breast from the fridge about 30 minutes before grilling.
Heat a griddle pan to medium heat and brush with a little oil.
Take the chicken breasts out of the marinade and place onto the griddle pan.
Grill for about 4 to 5 minutes on each side until cooked thru.
Remove to a cutting board and gently cover with foil, rest for a few minutes before cutting into slices. Serve straight away with Asian Coleslaw (see recipe under starters/salads).

Enjoy!

Myra XO

Browned Sage Butter and Turkey Pasta with wild Mushrooms and Prosciutto.

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I can’t believe it’s already boxing day, and the count down to New Years has begun. I truly hope everyone had a great Christmas. Now we can sort of relax for a week or so, take a breath, relax, cook some simple meals and get ready for the end of the year.

This easy pasta dish is perfect for the “in between” days, make it with left over turkey, or use fresh turkey or chicken. And by all means throw in any left overs, like a little gravy, some vegetables or whatever you like.

This easy recipe is done in under half an hour.

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Serves 4

 

Ingredients;

2  to 3 medium chicken breasts,or 2 cups cooked leftover turkey, torn to pieces.

salt + pepper, to taste

4 tbsp. olive oil

4 tbsp. butter, divided

4 slices prosciutto

1 medium onion, peeled and chopped fine

1 garlic clove peeled and grated

2 tbsp. flour

 

1/2 cup white wine

1 cup stock

1/4 cup fresh sage

pinch of fresh nutmeg

1 lb. Pasta, cooked

1  cup mixed wild mushrooms

1 small onion

1 clove garlic, minced or grated

freshly grated parmesan cheese to serve

1/4 cup mascarpone or heavy cream

2 tablespoons fresh parsley, chopped

 

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Method;

Season chicken with salt and pepper.

In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When the butter and oil start to sizzle, add  chicken and sage leafs and cook for 15 minutes on medium low, turning occasionally. Place the sage leafs on top of the chicken.  I like to use a cast iron pan for this because it gives the chicken a perfect crust.  Remove and transfer to plate.

Add the prosciutto to the pan and brown on both sides, for about two minutes, remove and transfer to plate.

Add the onion to the pan and cook gently for 4 minutes, add the garlic. Stir around and add the flour, cook for one minute and add the wine and stock, stirring to create a smooth sauce.

Add the mascarpone or cream, mix thru. Add the shredded chicken and two slices of torn up prosciutto.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente.

Heat another large skillet over high heat, add the remaining olive oil. Once hot, toss in the mushrooms in a single layer. Without stirring cook them until golden brown, flip them over.Transfer half the mushroom to a plate.

When the pasta is done cooking, drain but DO NOT RINSE! add it to the pan with the mushrooms and toss well. Add the cream sauce with chicken heat thru. Scatter over the remaining wild mushrooms, some parsley and serve straight away. Top with some of the crispy prosciutto. And serve with Parmesan.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

 

Not quite what you were looking for? How about Garlic Herb Shrimp with Bacon over Angel Hair Pasta

Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball, Beans and Tomato Stew with Courgette

Rustic Chicken meatball stew with beans, tomato and courgette.

In the mood for a one-pot meal, that is not crazy heavy and won’t send you to sleep? Than this is the one for you.

It has all the comfort food characteristics, it’s cooked in one pot, it’s easy to eat, it has cheese in it….but it’s not so heavy like some of the stews and crock pot dinners you would expect now. And although I truly love all things fall and winter, sometimes you just want to lighten in up  a bit. This great one-potter is quick and easy, and even faster if you can find good quality ground chicken.

You can also double the recipe and freeze half for an other day!

Serves 4

Ingredients Chicken balls,

1 lb Chicken breast

2 tbsp. Light Olive Oil

1/2 onion, peeled and roughly chopped

1 garlic clove, peeled and roughly chopped

1 tsp. Himalayan Salt

1 egg

1/4 C. fresh breadcrumbs

1/4 C. Parmesan cheese grated

2 tbsp. chopped parsley

1 tsp. dried Oregano

Ingredients Bean and Tomato sauce;

1 courgette, cut into cubes

1 can Chopped Tomatoes

1 can of Red Kidney Beans, drained

1 tbsp olive oil

1/2 onion, peeled and chopped fine

1 garlic clove, peeled and sliced

1 tbsp. Tomato Paste

1/2 – 1  tsp. salt

freshly ground pepper

2 tsp.  (coconut) sugar

1 Bay Leaf

1 glass white  wine

1 glass of water

1 small handful Basil leafs, some torn and some left whole

Rustic Chicken meatball stew with beans, tomato and courgette.

Rustic Chicken meatball stew with beans, tomato and courgette.

Method;

Cut the chicken into cubes. Place in a food processor and pulse a few times. Add the onion and garlic. Pulse again until it resembles mince, but not too fine.

Tip into a bowl and add the remaining ingredients. Shape into golf sized balls with slightly wet hands. Put them on a plate as you go.

Place a large pan on the hob and add a tablespoon of olive oil. When hot add the chicken balls and fry turning them so they brown all over. Add the courgette cubes, stir round. Turn heat to medium high and add the onion and garlic. Cook until it begins to turn golden brown and add the remaining ingredients except the Basil. Cover partially with a lid and turn the heat to low. Let simmer for about 15 to 20 minutes until the chicken balls are cooked thru. Just before serving add all the basil and sprinkle some on top.

Serve with french bread, cooked quinoa, pasta or rice.

TIP: Add two cups of chicken stock and serve it as soup with grated Parmesan cheese.

Rustic Chicken meatball stew with beans, tomato and courgette.

Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa

Moroccan Meatball with Quinoa

Whole Roast Chicken in Yoghurt and Herbs

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This is a recipe I make quite often and results in a very tender and juicy chicken because of the yoghurt marinade.

Leftovers are amazing in sandwiches or salads.

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Ingredients;

3 lb. Chicken

2 onion quartered with their golden skins still on

a few carrots, peeled in chunks

2 celery stalks, cut in to large pieces

2 bay leafs

1 garlic head separated

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For the marinade;

1/2 C. Greek yoghurt 10% fat

20 tbsp. olive oil

1/2 tsp. prepared mustard

1 tsp. honey

1/2 tsp. black pepper

1 1/2 tsp. salt

1 tsp. onion powder

1/4 C. fresh parsley chopped

1 tsp each dried thyme and tarragon

1 tbsp. fresh basil chopped

1/2 tsp. fennel seeds, crushed

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Mix the marinade ingredients.

Rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.

Heat oven to 200 C / 350 ° F. Put the onions,carrots, celery, garlic, rosemary and the torn up bay leafs in a roasting tin. Sit the chicken on top.

Put a small oven proof container in the bottom of the oven filled with water, about a cup is enough. This will ensure a moist Chicken.

Place the chicken in the oven and roast for 1 and a half hours to 1 hour and 45 minutes or until the thigh juices run clear when tested with a skewer.  ls the chicken get to dark by the legs or the top of the back, just cover that small area loosely with tin foil.

When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest for 10 minutes before serving.

Serve with the roast onions, carrots, garlic cloves and pan gravy.

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Not quite what you are looking for?  How about  Pollo al Ajillo, Chicken in Garlic Sauce .

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Sticky Shrimp and Pineapple with Jasmin Rice.

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I was busy all day yesterday! Cycling up and down town, checking out all the garden centres and deciding which plants to buy for my bedroom, the plan is to turn it into an urban jungle.
I am lucky enough to have been in the real jungle a few times and I loved it so much I have decided to recreate it in mini size in my bedroom.
Ok, maybe not a jungle but a few big plants anyway.
Once I have a vision it needs to be exactly that so seriously, I thing I pretty much covered the Tour de France in distance looking for plants. It was market day so its too busy to drive, we have a lot of Germans coming over since we live on the border so I had to cycle everywhere.
But I got what I was looking for!!! My bedroom is filled with plants and it looks great, mission accomplished. But…
…then came dinner time I wanted to go and get Chinese take away (I feel a bit ashamed to admit to that), but sometimes you just can’t do everything. Then I realized I would have to get on my bike again and that  wasn’t really an option, I was exhausted by then.
Truth is, it’s quicker to cook it at home than to go and get it, and so much better too. This was done in a jiffy, and really delicious and healthier than take out.
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Serves 4
Ingredients;
1 lb. cleaned and de-veined Jumbo Shrimp
1 C. Fresh Pineapple Chunks
2 tsp. Ground nut oil, or canola
2 cloves garlic peeled and grated
1/2  thumb sized piece of  fresh ginger, peeled, finely chopped or grated
1 piece of stem ginger in syrup from a jar, chopped
1 tbsp. Soy sauce
1 tbsp Ketjap manis
½ cup chicken stock
2 tbsp. Shaoxing Wine, or Dry Sherry
2 tbsp. tomato paste
2 tsp. hoisin sauce
2 tsp. honey or coconut sugar
1 tsp. Sambal Oelek
1/3 C tbsp. cold water mixed with 2 tsp. corn starch.
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Method:

In a bowl mix the ingredients for the sauce;  Soy sauce, Ketjap manis, chicken stock, Shaoxing Wine, tomato paste,Sambal Oelek, hoisin sauce and honey or coconut sugar.

In a wok heat the oil and fry Garlic and ginger for a minutes or so on medium heat. Turn the heat to high before adding the shrimp. Fry for a minute,  add the pineapple and the sauce, lower the heat again to medium and let come to a simmer.

Dissolve the  cornstarch in cold water and add to the sauce.

Gently cook for about 3 minutes  until sauce has thickened and shrimp a cooked. If the sauce is too thick add a little more water, taste and adjust seasoning.

Serve immediately over some Jasmin rice or noodles. I serve this with cucumber sticks.

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Not quite what you’re looking for? How about this Thai Fish Parcels

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Cambozola Grilled Chicken on Peperonata with Parpadelle

  

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Serves 4

I bought one of those big bags of red bell peppers on the market the other day without  really having a plan. Ghee….

When I came home I realized that I had tons and tons of tomatoes too so I thought it best to start making a Peperonata, to freeze some, to have some straight away and keep some in the fridge for over sandwiches and pizzas.

Then when dinner time came around, I wanted to use some of the Peperonata so I came up with this recipe.

Grilled Chicken and melted Cambozola complemented the sweetness of the peppers just perfectly.

Cambozola is a cow’s milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It melts perfectly!

Lets make the Peperonata first.

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Ingredients;

5 red peppers , washed. Green stalk removed and cut in strips

4 tomatoes, green tip removed and cut into chunks

4 onions , peeled and sliced

4 tbsp. olive oil

1/2 C. water

A handful  chopped parsley

4 cloves of garlic, peeled and sliced

1 tbsp. honey

2 tbsp. Capers

2 tbsp. Black (Greek Thassos)* olives

Salt and pepper

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Method:

In a large pan heat the olive oil and add the onions and garlic, glaze for three minutes or so and the add the peppers. Sauté 5 minutes. Add the chopped tomatoes and add the water.

Cook for about 10 minutes, until the peppers are tender. Add the parsley, capers and olives.

Cook for an other 10 minutes. Serve hot or at room temperature.

You can even preserve the Peperonata in sterilized jars!

Ingredients for the dish;

4 small chicken breast, flattened with a mallet

olive oil cooking spray

salt and pepper

12 oz. Parpadelle

1 C. Peperonata

4 thick slices Cambozola

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Method;

Bring a large pan of water to the boil. Add a good amount of salt and add the parpadelle.

Cook al dente for about 7 minutes or according to package instructions.

It is best to flatten the chicken breasts between two pieces of cling film or baking parchment.

Heat a griddle pan on high. Meanwhile season the chicken breast and spray on both sides with oil. Cook in the griddle pan for 3 to 4 minutes on each side. After turning the first time put the slices of Cambozola on the chicken and let them melt.

Drain the pasta, toss with a little olive oil.

To serve, place some parpadelle on a plate, cover with peperonata and top with grilled cambozola chicken.

Buon appetito!

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  • Greek Thassos olives are dried salty olives. I love them but feel free to use any black olive you like or have in your pantry.

Pollo al Ajillo, Chicken in Garlic Sauce .

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Serves 4

Whenever I go to Spain or any other place I tend to keep on eating the local cuisine for at least one or two more weeks once I am back home. I guess it’s to keep the holiday feeling going for a bit longer. So here comes the first “post-holiday” Spanish dish.

Also, I shop a lot of food items when I am on a holiday and want to put them to use straight away.

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I actually make a list in my head with all the things I have to eat while I am in Spain, please tell me I am not the only one who does this (grin).

Pollo al Ajillo is obviously on the list. Then there’s Fideuá, Paella, Empanadas, Sobreasada, Croquetas de Bacalao etc…but I’ll try not to bore you, however I do want to share this recipe with you, because it is fairly easy and it has Spain written all over it.

Tons of Garlic, White wine, Rosemary, Thyme and good Olive oil are a few of the things that make this dish so amazingly delicious. You can serve it with potatoes cooked along with the Chicken or leave them out and just serve with some crusty Baguette.

 

Preheat an oven to 350°F (180°C).

Ingredients;

1 tbsp. unsalted butter

2 tbsp. olive oil

10  bone-in, skin-on chicken thighs, about 2 1⁄2 lb. or 1 whole Chicken cut in to 12 pieces

Salt and freshly ground pepper or use Poultry seasoning if you like

12 garlic cloves separated, unpeeled

2 garlic cloves, peeled and sliced

1 medium onion, peeled and chopped fine

1 tbsp. flour

1 glass dry white wine

3/4 – 1 cup chicken broth

6 medium peeled potatoes, about 3⁄4 lb. (375 g) total, cut in slices or quarters

4 fresh thyme sprigs, 4 fresh sprigs Rosemary

2 bay leafs

1 tbsp. finely chopped Rosemary

Some parsley to scatter over for serving.

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Method;

In a large, heavy saucepan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 6 minutes per side. Transfer each batch, skin side up, to a large baking dish or a round one (like mine). Scatter over the chopped rosemary and put the remaining thyme and rosemary twigs tucked between the chicken pieces. Set aside.

Pre heat the oven to 375° F.

Do not wipe the pan clean and keep it over medium-high heat. Add the remaining olive oil to the pan.

Add the garlic cloves to the saucepan and the chopped onion cook, stirring often, until lightly browned and beginning to soften, add the sliced garlic and 1 tbsp. flour. Cook for 2 to 3 minutes. Add the wine, stock and bay leafs and let bubble for a few minutes.Pour the sauce over the chicken.

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Wash the potatoes, leave the skin on and cut them length wise in four. Tuck between the chicken pieces. . They’ll absorb the chicken flavour and will taste amazing.

Bake in the oven uncovered for about 40-50 minutes. The potatoes should be tender and the chicken opaque throughout and the juices should run clear when pierced with a fork. Serve immediately scattered with some freshly chopped parsley.

Enjoy

Myra Xo

Great served with Green Beans with Chorizo & Thyme

Chicken Saté (Saté Ajam)

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Dairy Free Gluten FreeEgg Free Cane Sugar Free

My mother is the is the best Saté maker in the world, in our opinion and anyone else who has tasted her crispy juicy spicy chicken sate.

When we were kids, we got excited every time we would have a Bbq because we knew it would be Saté time. My mother only makes them if she can grill them over an open fire. We would help to skewer the chicken and to make the Saté sauce. And waiting for the coals to be exactly right for grilling would take forever……

We, or at least I was always so proud of her Saté when guests would “Ooh and Aah” over the little skewers. The kind of time where you go, “see, I told you they were great”, especially if they were my own friends.

You marinate the chicken the night before, and then you grill them the next day and you make the Saté sauce.

But first you have to make the spice blend. The “boemboe” as the Indonesians call it.

I think the best recipes are usually the ones that are past on from mother or father to son or daughter.  And if you see how a recipe has been made for 30 years or so, you have plenty of time to master it. My mom always buys the boemboe  ready-made from a store but I like to make my own so I know exactly what’s in it. But if you can find boemboe sate and you don’t feel like making it yourself, no problem at all.

Boemboe Saté:

Makes a small jar.

2 tbsp. Turmeric (Curcuma)

1 tbsp. Cumin, ground (Djinten)

1 tbsp. Onion powder

1 tbsp. Lemon grass powder (Sereh)

2 tsp. Coriander, ground (Ketoembar)

2 tsp. Ginger powder (Djahé)

2 tsp. Garlic powder

1 tsp. ground Pepper

1 tsp. Galangal (Laos) family of the ginger

 

Saté Marinade:

1 tbsp. dark Soy sauce

1/2 C. Ketjap Manis,  sweet Indonesian soy sauce

2 Garlic cloves, peeled and grated or crushed

2 tsp. Boemboe Saté

1 tsp. (or 2) Sambal oelek, Indonesian red chili sauce similar to Sriracha, quite hot

2 tsp. fresh grated Ginger

a good squeeze of fresh lemon juice

 

Method:

Mix all the ingredients for the marinade in a glass bowl large enough to hold the chicken.

Marinate 1 lb. of chicken (organic), cut into cubes overnight. If you are grilling the chicken over an open fire, I suggest you soak the wooden skewers in water for a couple of hours. Meanwhile make the Saté sauce. Take the chicken out of the fridge about 20 minutes before grilling. Pour or spray a little oil over the skewers before grilling them for about five minutes on each side. Serve with the Saté sauce.

 

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Saté sauce:

1/2 C. Peanut butter

1 c. Coconut milk

1/2 – 1 C. water,

1 tbsp. Soy sauce

2 tbsp Ketjap manis

1-2 tsp. Sambal oelek

1 tsp. Boemboe saté

a squeeze of lemon juice

Method:

To make the Saté sauce just mix all the ingredients except the water in a pot with a thick bottom, the sauce burns easily so you will have to stir constantly with a wooden spoon. Add the water as soon as the sauce thickens, and add a little t a time to get the right thickness. It should have a medium thick consistency. You could also make the sauce the night before.

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Chicken Mango Avocado Enchiladas

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Although Cinco de Mayo was yesterday, I don’t think we need an excuse to indulge in some Mexican delight. Do you? Personally I love Mexican dishes but often feel very full and tired afterwards. So time for some adjustment. These have some tropical additions to make it lighter, and more suitable for Summer. I have also used reduced fat cheese, that although it doesn’t melt as much as regular cheese, it still does the job. Try to just make two Tortillas per person, since you will be tempted to eat more if there is more. Serve with a fresh and crispy Salad. Left-over Tortillas keep very well in the freezer and are great for lunch instead of bread.

You could also substitute the chicken for  Shrimp. Add some lime to freshen it up even more.

Ingredients for Tex-Mex Seasoning(Salt free)

Makes enough for a small jar.

    • 4 tbsp. Smoked Paprika
    • 1 tbsp. chili powder
    • 2 tbsp. coconut sugar
    • 1 tbsp. garlic powder
    • 2 tsp. ground cumin
    • 2 tsp. onion powder
    • 2 tsp. Oregano
    • 1 tsp. Thyme
    • 1/2 – 1 tsp. Cayenne
  • 1 teaspoon pepper

 Ingredients for the Enchiladas;

1 tbsp. Olive oil

2 oz. Chorizo, diced

2 Skinless Chicken breasts, cut into strips

1 medium onion, peeled and diced

1 clove of garlic, peel and grated or crushed

1 Large Tomato, chopped

1/2 Mango, peeled and diced

1 Hass Avocado, peel and diced

1 tbsp. Tex-Mex Seasoning

1 tsp. salt

1 C. Black Beans, cooked and drained

1/2 C. water

1/2 C. loosely packed roughly chopped coriander

1/2 C. grated cheese plus 1/4 C.

8 Tortillas

Sour cream and salsa to serve.

Method;

Pre-heat oven to 350° F. Oil a casserole dish.

Season the chicken with half the salt and half the Tex-Mex seasoning and mix in half the olive oil. Put a large frying pan onto medium heat. Pour in the remaining olive oil, when it is hot add the chorizo, after two minutes add the chicken. Then add the onion and garlic. Fry for about five minutes, then add the tomato and the rest of the seasoning. Add the beans and half a cup of water. Cook for about 5 minutes. Add the Mango and Avocado and cook just a few minutes more on low heat. Take of the heat, and add the coriander. Mix in 1/2 cup of grated cheese. Divide over the 8 tortillas and put them in a casserole dish sprayed with cooking oil.  Sprinkle over the remaining 1/4 C. of grated cheese. Cover with aluminium foil. Bake covered for 15 minutes. Uncover and bake for another 15 minutes. Serve with sour cream and salsa.

NOTE: I have used 30% fat cheese which is why it hasn’t melted properly. If you want it cheesy and gooey use full fat cheese.

Looking for more great recipes to try?  Be sure to check out this Crispy Fish Fajitas with Pomegranate, Avocado Chunks, pickled Onion and Cilantro Tzaziki.