Empty My Fridge
Salsa Chicken
Ingredients
- Chicken · cooked1
- Bell pepper · chopped1
- Pickled jalapeño · drained2 tbsp
- Onion · peeled thinly sliced1
- Oil1 tbsp
- Tomato · paste1 tbsp
- Fajita seasoning you can buy this ready-made from the supermarket2 tbsp
- Salsa300 g
- Cheddar cheese · grated100 g
- Red onion · peeled finely diced½
- Cilantro · roughly chopped
- Tortilla
Instructions
- Preheat the oven to 200°C (fan) / 425°F / gas mark 7.
- Shred all the meat from the cooked rotisserie chicken and put it in a shallow roasting tray.
- Add the red bell pepper, pickled jalapeños, onion, oil, tomato purée and fajita seasoning, and toss to coat everything.
- Pour the salsa over the chicken and sprinkle the cheese on top.
- Bake for 15 minutes until the cheese is melted and bubbling.
- Remove from the oven and top with the diced red onion, coriander and extra jalapeños. Serve with tortilla crisps.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
OnionCheeseTomatoBell pepperRed onionChickenCheddar cheeseTortilla
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