Ingredients

 

  • Extra virgin olive oil - 2 tbsps
  • Pumpkin seeds - 2 tbsps
  • Sesame seeds - 2 tbsps
  • Garlic – 1 clove, crushed
  • 1 small onion, small diced
  • 4 dried mutallo chilies, soaked in 9 fl oz of boiling water
  • Cinnamon – 1/8 tsp
  • 1 clove
  • Bread – 1 slice
  • 4 chicken breasts, cooked and shredded
  • Salted tortilla chips – 1 bag (300 g)
  • Cheddar cheese – 1 cup (4 oz), grated
  • Sour cream – for serving


  •  

 

Instructions

  1. Pre-heat 1 tablespoon of olive oil in a small pan over medium heat. Fry pumpkin and sesame seeds, crushed garlic and onions for 3 minutes, stirring constantly.
  2. Remove the stalks from the mutallo chilies. In a food processor, blend together soaking liquid, 1 cup of water, fried mix, chilies, cinnamon, clove and bread until smooth.
  3. In a medium skillet, heat 1 tablespoon of olive oil. Add the sauce; stir constantly until it thickens and gets glossy.
  4. Preheat the grill.
  5. Place the chicken and tortilla chips in an ovenproof pan. Cover with the sauce and sprinkle with cheddar. Grill until the cheese melts. Serve with sour cream.
Get the best recipes in your mail!
Upload photos of your cooking!
Save recipes to your Recipe Box
Create shopping lists from recipe pages