3-4 tablespoon(s) olive oil
500 g chicken, breast fillets
1 onion
1 red bell pepper
1 orange bell peppers
2 clove of garlic
2 chili peppers
1 teaspoon(s) cumin
1 tablespoon(s) tomato paste
50 g white wine
400 g canned tomatoes
150-250 g water
220 g red beans
300 g mixed cheeses
1 bunch coriander
To serve
6 tortillas
1 tomato
100 g mixed cheeses
1-2 tablespoon(s) olive oil
1 lime(s), slices
2 chili peppers
200 g strained yogurt


1.Place a pan over high heat and add the olive oil.
2.Cut the chicken into small cubes and add them to the pan. Add salt and pepper, and sauté until golden.
3.Cut the onion into thin slices, the peppers into thin strips, the garlics into thin slices and add them to the pan. Mix well.
4.Finely chop the chili peppers and add them to the pan. Then, add the cumin, mix and allow 5-10 minutes for the vegetables to become tender.
5.Add the tomato paste and sauté.
6.Deglaze the pan with wine and as soon as it evaporates, add the chopped tomatoes, and borlotti beans, mix and let them boil for 15 minutes over medium heat.
7.Remove from the heat, add the grated cheese and mix until it melts.
8.Finely chop the cilantro stems, add them to the pan and mix.
9.To assemble
10.Preheat the oven to 180ο C (356ο F) set to fan.
11.Put 1/6 of the filling in a tortilla, roll and transfer into a baking pan. Follow the same process for the other 5 tortillas as well.
12.Cut the tomato into small cubes and spread them over the tortillas. Sprinkle with the grated cheese, drizzle some olive oil, and bake for 10-15 minutes.
13.Serve with lime slices, finely chopped chili peppers, cilantro leaves and yogurt.

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