250g Chicken Breasts cut into bite size pieces (or for the veggie option 250g mixed veg/beans)
125g Bag of Ready Grated Mature Cheddar Cheese (or grate your own)
1 Can Tomatoes
1 Can Kidney Beans
1 Large Onion
1 Pepper
4 Ready Made Tortillas (usually come in 8's so if you have 4 left from the fajitas,bonus!)
Chilli powder
Olive Oil (any will do, sunflower, vegetable etc.)
Salad Leaves and spring onions (or thinly sliced onion rings) and soured cream (optional) to serve.
Equipment
1 Large Frying pan/Wok
1 Wooden/Plastic Spatula
1 Wooden/Plastic serving spoon
1 Sharp Knife
1 Chopping Board
1 Oven Proof Dish (large enough for a tortilla to lay in and 2-3inch deep)
The good bit
- Start by heating a dash of oil in the wok/large frying pan and preheat your oven to 180C/350F/ gas mark 4
- Cut the large onion into small chunks, (a size you are happy to eat, not onion ring size though!) try to cut the pepper into similar size chunks.
- Put all this in your heated oil and cook through until the chicken begins to brown stirring fairly often.
- Once the chicken is browning open the cans of kidney beans and tomatoes and drain your kidney beans, add these to the pad along with a teaspoon of chilli powder (2 if you are daring!)
- Bring to a simmer and leave for 10 minutes. Now to prepare the tower!
- Lightly grease an oven proof dish and place a tortilla on the bottom, spread over 1/3 of the chicken mix and sprinkle with 1/4 of the grated cheese, continue this patter (tortilla, chicken, cheese) and top it off with your 4th tortilla and the remainder of your cheese.
- Place in the oven for 10 minutes, until the cheese has melted and begun to brown, grab yourself a drink, you'll be impressed when this comes out! Prepare your lettuce, onions and anything else you want to serve up
- Cut the tower into 1/4's and serve with the lettuce and onion rings/spring onions, again to keep things cool you could always serve with a dollop of soured cream.
