The quantities provided above are averages only.
320 grams
Irish Chicken Breast
90 grams
Chorizo
(Contains Milk)
8 unit(s)
Tortilla
(Contains Wheat)
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Tomato
2 unit(s)
Garlic
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
110 grams
Creme Fraiche
(Contains Milk)
500 grams
Baby Potatoes
1 unit(s)
Shallot
to taste
Oil
to taste
Salt
to taste
Pepper
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Peel and grate the garlic (or use a garlic press).
Lay the chicken onto a lined baking tray. Coat well with the garlic, a drizzle of oil, salt and pepper. Roast the chicken in the oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, remove from the oven and use two forks to shred the chicken.
Fill the tortillas with the chicken and then scatter over the cheese and chorizo.
Place in an oven dish and bake for 4-5 mins, until the cheese is melted.
Halve, peel and chop the shallot into small pieces.. Cut the tomato into 1cm chunks. Mix the onion and tomato in a bowl. Season to taste with salt and pepper.
In a small bowl, mix the chipotle with the creme fraiche.
Serve the tortilla and top with the salsa.
Serve the roasted potatoes alongside.