For those about to embark on their first year of university and living away from home getting some basic cooking skills mastered is a good idea to ensure no one goes hungry or worse, relies on the lure of the takeaway!

Spicy Mexican Chicken Tostadas With Smoked Chillies

Spicy Mexican Chicken Tostadas With Smoked Chillies

Very Lazy are the cooking ingredients specialists' that are always ready when you are. Chopped garlic, chillies, ginger and much more to help you prepare delicious home-cooked meals quickly with less of the fuss. We've put together some delicious, easy and budget friendly recipes using Very Lazy's range of pre-prepared chopped ingredients, cutting out the hassle of chopping, as well as the washing up!

Serves 2 as a main or 4 as a snack

Preparation time 10 minutes

Cooking time 12 minutes

Ingredients:

For the smoked chilli sauce:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 teaspoon Very Lazy Smoked Garlic
  • 2 teaspoons Very Lazy Smoked Chopped Chillies
  • 400g can chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 teaspoon dried oregano salt and freshly ground black pepper
  • 2 large wheat tortillas, about 26cm
  • 125g Manchego or mozzarella cheese, grated
  • 125g chargrilled cooked chicken pieces
  • 75g sweetcorn kernels
  • ½ green pepper, deseeded and cut into strips
  • ½ red pepper, deseeded and cut into strips

To serve: Freshly chopped coriander, soured cream, chopped avocado.

Method:

  1. Preheat the oven to 200°C, Gas mark 6.
  2. To make the sauce, heat the oil in a medium pan and add the onion, cook for 2-3 minutes until softened, then stir in the garlic and chillies and cook for a further minute.
  3. Stir in the chopped tomatoes, tomato purée and oregano, bring to the boil, and then reduce the heat and simmer, uncovered, for 10 minutes until thickened. Season to taste. Allow to cool slightly.
  4. Place each tortilla on a large non-stick baking sheet and divide the tomato sauce between the 2 tortillas, spreading it out to the edges. Sprinkle with half the cheese, then arrange the chicken, sweetcorn and peppers over each and scatter over the remaining cheese.
  5. Bake for about 12 minutes until golden and crispy.
  6. Serve immediately sprinkled with the coriander and with some cooling soured cream and chopped avocado.

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