1 tbsp oil
418g pack chicken breast chunks
1 red pepper, sliced
195g can sweetcorn, drained
100g pack Capsicana Chilli & Honey Mexican Quick Cook Sauce
½ x 25g pack flat leaf parsley, chopped
½ x 28g pack Cooks’ Ingredients Coriander, chopped
½ x 160g pack Chipotle & Lime Manomasa Tortillas, roughly broken
75g mature Cheddar cheese, grated
1. Heat the oil in a frying pan, and fry the chicken and pepper for 5-6 minutes until browned.
2. Add the sweetcorn, chilli and honey sauce and 100ml water. Cover and cook gently for 5-6 minutes until the chicken is cooked through with no pink meat. Stir in the herbs and transfer to a heatproof serving dish.
3. Top with the broken tortillas and sprinkle with the cheese. Place under a preheated grill for 1-2 minutes until just melted.
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