Preparation
- Cut the chicken, spring onions and peppers, chop the tomatoes finely and set them aside with their juice, and drain the sweetcorn.
- Heat the oil in a large pot, sear the chicken in it well, then briefly fry the peppers, spring onions and garlic with it.
- Toast the chilli, paprika, cumin, oregano and coriander briefly with the chicken. Add the tomatoes with their juice, the sweetcorn and the chilli beans, stir well and simmer for about 15 minutes. Season with salt and pepper.
- Preheat the oven to 200 °C (conventional) and grease a baking dish. Spread each tortilla with 1 tbsp crème fraîche and season the remaining crème fraîche with salt and pepper as a sauce.
- Put 3 to 4 tbsp of filling and 1 tbsp of cheese on each tortilla, roll up and place in the dish. Top each with 1 tbsp of the sauce and a little cheese and bake for about 10 minutes, until the cheese has melted. Serve straight away.
Drink with it
Pale lager · excellent match
Mexican lager, ice cold, with a wedge of lime
Carbonation and cold tame the chilli heat, and the slim malt clears away the cheese and crème fraîche.
Pils or Helles: What's the Difference?Tequila blanco · excellent match
Tequila Blanco as a Paloma (grapefruit soda, lime, lots of ice)
Ice, bubbles and the bitter grapefruit absorb the heat, and the green agave note suits cumin and paprika.
Tequila Blanco, Reposado, and Añejo: what aging changesMezcal · excellent match
Mezcal Joven over a large ice cube, in small sips
The smoke meets the toasted spices; the ice is a must, because neat alcohol fans the heat.
Tequila and Mezcal: What's the Difference?White wine · good match
Riesling feinherb (off-dry)
Residual sweetness and low alcohol take the edge off the chilli, and the acidity cuts through the cheese.
Which wine pairs with food? A simple approach to choosing