Mex­i­can chicken pan­cakes

mex­i­can chicken pan­cakes

Your Family - - Contents -

Makes 6

Takes 1 hr 30 mins

FOR THE PAN­CAKES 500ml cake flour pinch of salt 5ml sugar 10ml bak­ing pow­der 2 eggs, lightly beaten 500ml wa­ter + ex­tra 30ml sun­flower oil + ex­tra for fry­ing 5ml brandy or le­mon juice

FOR THE FILL­ING 15ml olive or avo­cado oil 4 chicken breasts, cut into strips

1 yel­low pep­per, sliced into strips

1 red onion, halved and sliced into strips 410g tin Mex­i­can-style chopped toma­toes hand­ful co­rian­der, chopped + ex­tra 125ml Ched­dar, grated 1 avo­cado, mashed sour cream, to serve 1 For the pan­cakes, sift the flour, salt, sugar and bak­ing pow­der to­gether and make a well in the cen­tre.

2 Mix to­gether the eggs, wa­ter, oil and brandy or le­mon juice. Slowly add the wet in­gre­di­ents to the cen­tre of the dry in­gre­di­ents, while beat­ing un­til smooth. Leave to rest for 30 min­utes.

3 Heat ex­tra oil in a 20cm pan­cake pan on medium. La­dle enough bat­ter into the pan to just cover the base. Fry for 1-2 min­utes on each side or un­til golden brown. (Add more wa­ter to the bat­ter if the pan­cakes are too thick.) Re­peat with the rest of the bat­ter. Cool. 4 Pre­heat oven to 200°C. Line a bak­ing tray with bak­ing pa­per. 5 For the fill­ing, heat oil on high and cook the chicken for about 5 min­utes or un­til golden. Sea­son and set aside. Sauté the pep­per and onion. Re­turn the chicken with the toma­toes and cook for 5-8 min­utes or un­til the sauce has thick­ened slightly. Sea­son and mix in the co­rian­der.

6 Make 6 stacks of 2 pan­cakes each, spoon the fill­ing onto the pan­cakes and roll up to en­close the fill­ing. Place on the pre­pared tray and sprin­kle with cheese. Bake for about 10 min­utes or un­til the cheese has melted. Serve with the avo, sour cream and ex­tra co­rian­der sprin­kled over.

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