The first of our recipes to feature the Chilli Mix that went up yesterday. Enjoy!
These little triangles are filled with spicy chicken and cheese. Great served hot or cold as finger food any time of the year. Yum.
Mexican chicken triangles
2 Chicken breasts
2 Chicken thighs
2 Chicken drumsticks
1 Pint vegetable stock
1 tbsp White wine vinegar
Salt & Pepper
100g Smoked cheese, grated
50g Cheddar cheese, grated
1 tbsp Stovies’ chilli mix
10 Large flour tortillas
Put the chicken into a pan with the stock, vinegar, salt and pepper and enough water to cover the meat. Poach over a medium heat until the chicken is falling off the bone. Remove the chicken from the liquid*, strip the meat from the bones and chop finely.
* The cooking liquid makes a lovely base for chicken soup.
Put the chopped chicken, grated cheese and chilli spice mix into a bowl and mix together thoroughly.
Cut the tortillas into quarters, take a piece of tortilla and place it in front of you with the curved edge away from you and the pointiest corner towards you. This little diagram will help you see the different corners and where the folds lie.
Take one heaped teaspoon and place it in the centre of a piece of tortilla, towards the curved edge. Fold the right hand corner down so that the point touches the left hand side, repeat with the left hand corner and then finally fold the sharp point up to create a sealed triangle.
Place the parcel on a baking tray with the folded side down, the melting cheese will stick it together so don’t worry about any flappy bits!
Bake in a medium oven, gas 4/180’c until the tops of the triangles turn golden brown.
If you don’t fancy this as finger food it makes a great meal too. Just forgo the fiddly tortilla origami and roll the chicken mix inside whole tortillas, cover in a good tomato sauce, sprinkle with cheese and bake in the oven.