Ingredients

• 500g Chicken Breast
• 150g Onion
• 75g Red Bell Pepper
• 75g Yellow Bell Pepper
• 1 ½ tablespoons Olive Oil
• ¼ teaspoon Cayenne Pepper
• 2 Garlic Cloves
• 2 teaspoons Paprika
• ¼ teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 pinch Salt & Pepper
• ½ Lime Zest
• 2 Jalapeño Peppers
• 8 Flour Tortillas
• 40g Cheddar Cheese

Tools

• kCook Multi
• Medium bowl
• Serving plate
• Serving plate
• Large serving bowl
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Remove lid
9. Add chicken breast to the kCook bowl
10. Replace lid
11. Cook with filler cap removed - 3 min 30 sec, 160°C, speed 4
12. Turn direct prep attachment to position 1
13. Slice onion into the kCook bowl with direct prep attachment
14. Turn direct prep attachment to position 2
15. Add cayenne pepper, garlic clove, paprika, chili powder, ground cumin, ground coriander, salt & pepper, lime zest and jalapeño pepper to the kCook bowl
16. Cook with filler cap removed - 2 min, 120°C, speed 4
17. Turn direct prep attachment to position 2
18. Slice red bell pepper and yellow bell pepper into a clean large serving bowl with direct prep attachment
19. Cook - 2 min, 120°C, speed 4
20. Add flour tortilla to a clean serving plate
21. Assemble
22. Sprinkle with cheddar cheese
23. Serve

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