Cheese-Crusted Chipotle Chicken Tacos
Tacos are great; cheese-crusted tacos are even better! They’re crispy, deep golden brown and so incredibly delicious, loaded with a flavour-packed chipotle chicken filling. Served with your favourite salsas and a zingy side salad, they make for a very delicious midweek meal.
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 tacos 1x
Ingredients
Scale
- extra-virgin olive oil
- 1 onion, thinly sliced
- 1 red sweet pointed pepper (Romano pepper), thinly sliced (or red bell pepper)
- 4 garlic cloves, very thinly sliced
- 1 tsp chipotle chilli flakes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 30g double concentrated tomato purée
- 200g cooked chicken, shredded
- 300ml chicken stock
- 6 small soft tortillas
- 100g grated mozzarella, plus more if you want them extra cheesy
Instructions
- Heat a splash of extra-virgin olive oil in a large sauté pan set over a medium heat.
- Add the onion and red sweet pointed peppers and season with salt and pepper. Cook, stirring occasionally, for 10 minutes, or until softened and beginning to brown slightly, then add the garlic, chipotle chilli flakes, smoked paprika and ground cumin and cook, stirring frequently, for 1 minute.
- Add the double concentrated tomato purée and cook, stirring frequently, for 3 to 5 minutes, or until the tomato purée begins to darken.
- Add the cooked chicken and chicken stock, season with salt and pepper and stir to combine. Turn the heat up to medium-high and bring to a simmer, then reduce the heat back down to medium and cook for 10 to 15 minutes, or until the sauce has reduced and thickened slightly, then remove the pan from the heat.
- Working one at a time, layer some of the chicken filling on one half of a tortilla, then fold the other half of the tortilla over the filling. Optionally, you can add mozzarella inside the taco, too.
- Heat a large non-stick frying over a medium heat. Add 3 small mounds of mozzarella directly onto the pan, roughly in the shape of your tacos. Place the tacos on the cheese and cook for 2 to 3 minutes, or until a golden brown crust forms, then flip and cook for 2 to 3 minutes, or until browned on the other side.
- Serve with your favourite salsas and enjoy.