Taco Pollo - Spicy Chicken Filled Tortillas

For a Mexican-style dinner, serve these as a starter with creamy avocado or sour cream dip, followed by your favourite hot and spicy Mexican dish. Or serve them with a Mexican vegetable side dish such as Mexican Potato Crisps With Lime Salsa Mexican Potato Crisps With Lime Salsa, Fried Mexican Capsicum & Potatoes Fried Mexican Capsicum & Potatoes or Mexican Bean Hotpot Mexican Bean Hotpot. I've posted this recipe for the 2005 Zaar World Tour from a recipe on an International Masters 'recipes for pan or wok' recipe card.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  chicken breast fillets
• 4  garlic cloves
• 1  red onion
• 2  tomatoes
• 1  green capsicum
• 2  tablespoons olive oil
• 1⁄4 teaspoon chili powder
• 8  ready-made flour tortillas
• 50  g cheddar cheese or 50  g monterey jack cheese
• 1  sprig flat leaf parsley, to garnish
•  lemon wedge, to garnish

Directions

1. Cut the chicken into thin strips, peel and crush the garlic, peel and slice the onion, de-seed and roughly chop the tomatoes and deseed and slice the capsicum into strips.
2. Heat the oil in a large pan or wok, preferably non-stick and fry the chicken over a high heat, stirring for 2-3 minutes until it is starting to brown; add the garlic and onion and fry for another 2 minutes; stir in the chilli powder, tomatoes and capsicum and cook for 2-3 minutes, stirring, until the chicken is cooked through.
3. Preheat the grill to medium, grill the tortillas for 6 seconds on each side, or until warm; transfer them to a work surface and spoon equal amounts of the chicken filling onto the centre of each tortilla and roll up tightly.
4. Transfer the filled tortillas to an ovenproof dish and sprinkle with cheesse; cook under a hot grill for 2 minutes, or until golden. Garnish with parsley and lemon and serve.