Nicky's Kitchen SanctuarySalsa Chicken
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Ingredients
Serves 4- 1 red bell pepper (deseeded and chopped into small chunks (about 1cm/1/2in))
- 1 small onion (peeled and thinly sliced)
- 1 tablespoon tomato purée (paste)
- 1/2 red onion (peeled and finely diced)
- 2 tablespoons pickled jalapeños (drained, plus extra to serve)
- fresh coriander (cilantro, roughly chopped)
- 1 cooked rotisserie chicken
- 100 g (1 packed cup) grated (shredded) mixed cheese (I use a mixture of Cheddar, firm mozzarella and red Leicester)
- 300 g (10 1/2 oz) jar of chunky salsa (mild or hot, depending on your preference)
- tortilla crisps
- 1 tablespoon oil
- 2 tablespoons fajita seasoning (you can buy this ready-made from the supermarket)
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Steps
- Step 1
Preheat the oven to 200°C fan/425°F/gas mark 7.
- Step 2
Remove all the meat from the rotisserie chicken and shred, then place in a shallow roasting tray. Add the red pepper, jalapeños, onion, oil, tomato purée and fajita seasoning. Toss together to coat everything in the fajita seasoning.
- Step 3
Pour over the salsa, then sprinkle on the cheese. Bake in the oven for 15 minutes until the cheese is melted and bubbling.
- Step 4
Remove from the oven and sprinkle on the red onion, coriander and more jalapeños. Serve with tortilla crisps.
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Preheat the oven to 200°C fan/425°F/gas mark 7.
Source: Nicky's Kitchen Sanctuary
