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The perfect quick comfort meal, topped with a rich, smoky sauce. Adapt the filling to your own tastes and try with beef or bean chilli, or add some chopped chilli for an extra kick.
Assemble the Food Processor bowl and fit the Citrus Juicer.
Juice the lime halves – speed 1.
Transfer the juice into a small bowl and set aside.
Remove the attachment and set aside.
Heat a large frying pan – high heat.
Add garlic, chilli and red onion into the pan.
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat.
Transfer the charred vegetables into a medium bowl.
Cover with a plastic wrap and set aside for 10 minutes.
Add the plum tomatoes into the hot pan.
Cook, turning halfway, until charred for 10 minutes.
Let cool for 10 minutes.
Assemble the Blender attachment.
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet.
Peel the charred garlic and chilli, then roughly chop and add into the attachment.
Pulse until liquid but not completely smooth.
Preheat an oven to 200°C.
Add oil into a frying pan and heat for 1 minute, medium heat.
Add onion, red pepper, yellow pepper and garlic.
Cook, stirring occasionally, until softened for 5 minutes, medium heat.
Add paprika, cumin and coriander.
Cook, stirring frequently for 3 minutes, medium heat.
Add chicken, sweetcorn, mixed beans and salt.
Cook, stirring occasionally for 5 minutes, medium heat.
Divide the mixture between tortillas and roll to enclose the filling.
Place the tortillas in a baking dish.
Pour 250 ml of the charred tomato and chipotle sauce over the tortillas.
Top with grated cheddar cheese.
Bake for 15 minutes, 200°C.
Serve
The perfect quick comfort meal, topped with a rich, smoky sauce. Adapt the filling to your own tastes and try with beef or bean chilli, or add some chopped chilli for an extra kick.
Assemble the Food Processor bowl and fit the Citrus Juicer.
Juice the lime halves – speed 1.
Transfer the juice into a small bowl and set aside.
Remove the attachment and set aside.
Heat a large frying pan – high heat.
Add garlic, chilli and red onion into the pan.
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat.
Transfer the charred vegetables into a medium bowl.
Cover with a plastic wrap and set aside for 10 minutes.
Add the plum tomatoes into the hot pan.
Cook, turning halfway, until charred for 10 minutes.
Let cool for 10 minutes.
Assemble the Blender attachment.
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet.
Peel the charred garlic and chilli, then roughly chop and add into the attachment.
Pulse until liquid but not completely smooth.
Preheat an oven to 200°C.
Add oil into a frying pan and heat for 1 minute, medium heat.
Add onion, red pepper, yellow pepper and garlic.
Cook, stirring occasionally, until softened for 5 minutes, medium heat.
Add paprika, cumin and coriander.
Cook, stirring frequently for 3 minutes, medium heat.
Add chicken, sweetcorn, mixed beans and salt.
Cook, stirring occasionally for 5 minutes, medium heat.
Divide the mixture between tortillas and roll to enclose the filling.
Place the tortillas in a baking dish.
Pour 250 ml of the charred tomato and chipotle sauce over the tortillas.
Top with grated cheddar cheese.
Bake for 15 minutes, 200°C.
Serve