Chicken and Cheese Entomatadas

Cook Time 45 minutes

Serves 4

Ingredients

4 Roma tomatoes, halved

1 onion, half finely chopped for filling and the other cut into 2 chunks for sauce

2 cloves of garlic

1 jalapeño chilli

1 tsp ground cumin 

500ml chicken stock

1 chicken breast

Pinch of salt

200g fetta, crumbled, plus extra to garnish

¼ cup sour cream

1 cup full-fat ricotta cheese

Peanut oil, for shallow frying

12 corn tortillas

To Serve

Coriander, to garnish

Method

Char the tomatoes, onion chunks, garlic, and whole jalapeño on a BBQ or grill pan until charred, then add to a medium pot with the cumin, stock, chicken breast, and a good pinch of salt. Cook for 5–10 minutes with the lid on and then remove the chicken to cool. Cook the vegetables for a further 15 minutes with the lid off until the liquid has reduced and the vegetables are soft. 

Shred the chicken and place it into a bowl with the finely chopped onion, ricotta, half the fetta and sour cream. Mix with a fork and season to taste.

Use a slotted spoon to transfer the cooked vegetables to a blender and blend until silky smooth. Add a splash of the chicken and vegetable stock if too thick. Return to a pan and keep sauce warm. Check seasoning.

In a small pan over a medium-high heat, heat enough oil to shallow fry. Working with one tortilla at a time, cook for 15 seconds on each side to warm through and lightly fry (ensuring it doesn’t become crispy).

Dip the tortillas in the tomato sauce, then half-fill with the chicken mixture. Fold over and repeat.

Serve 3 per plate and drizzle over more tomato sauce. Add a sprinkle of extra fetta and coriander.