Chunky and Cheesy

10 months ago


Because cheese can make anything 10x better!



Recipes by Celine Clemente

Photographed by Mike Cuevas

Makes 6 servings


3 Tbsps Vegetable oil

½ kilo Skinless, boneless chicken breast, diced

½ cup
 Sliced onions

½ cup Sliced red bell peppers

1 (250g) can Tomato sauce

4 Tbsps Taco seasoning mix

6 pcs
 Flour tortillas

1 cup 
Homemade or store-bought tomato salsa

2 cups Shredded cheddar cheese


To garnish:

Sour cream

Fresh cilantro



  1. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken, and fry until firm and lightly browned, about five minutes.
  2. Stir in the sliced onions and red peppers. Cook for about 3-5 minutes until the vegetables are crisp tender.
  3. Pour in the tomato sauce and add taco seasoning. Mix well. Simmer until the sauce has thickened and flavors have developed, around 5-7 minutes more. Turn off the heat and set aside.
  4. Preheat the oven’s broiler. To assemble, spoon around 2-3 tablespoons of the chicken mixture onto the middle of a flour tortilla. Roll and secure edges with a tooth pick. Place rolled and stuffed tortillas on a baking dish. Top with salsa and sprinkle generously with cheese.
  5. Bake or broil until cheese melts. Serve hot with sour cream and extra salsa.
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