Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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How To Make Flour Tortillas - SO SOFT! ????
Learn how to make the Best Flour Tortillas that are better than storebought in taste and texture and they take about 30 minutes to make.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FLOUR TORTILLA INGREDIENTS:
►3 cups all-purpose flour, plus extra for rolling
►1 1/2 tsp fine sea salt
►1 tsp baking powder
►5 Tbsp unsalted butter, softened
►1 cup hot water, or as needed to form a dough
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:23 Making tortilla dough
1:19 Making dough balls
2:22 Rolling out the dough
3:02 How to cook tortillas
4:20 Taste test
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Beef and Cheddar Tortilla Stack
*Ingredients*
beef stock, cheddar, cherry tomatoes, ground beef, pepper, salt, spring onion, sweet corn, tortilla, vegetable oil, yogurt, seven spice
*Recipe*
Preheat the oven to 360°F/180°C.
Heat the oil in a skillet over medium heat. Add the ground beef and start cooking it. Pour the beef stock and season with 7 spice, salt, and pepper. Mix with a spatula and cook the meat for about 10-12 minutes.
Divide the ingredients in four equal parts.
Take one tortilla wrap and top it with one part of the ground beef, cherry tomatoes sweet corn, spring onion, and shredded Cheddar. Repeat with Bake the dish for 10 minutes.
Top it with any leftover ingredients, and serve with a light drizzle of yogurt.
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How to make Mexican Lasagne with Tortillas
An easy family Mexican lasagne made with layers of beef mince, tortillas and a simple mix of Mexican flavours and veggies. Use microwave rice as a short cut to make this veggie smuggler lasagne even faster.
FULL RECIPE by Perfect Italiano:
Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Salsa El Gallo here
Chicken Tortilla Stack
With layers of flavor, this easy to assemble Chicken Tortilla Stack is great for a weeknight meal, or even for company.
See the full recipe here: