The Igloo team have generously shared a delicious recipes for readers to cook and enjoy at home.
CHICKEN ENCHILADAS
Ingredients
Fajitas mix
10g chilli powder,
10g cumin powder,
10g onion powder
10g garlic powder,
5g sugar
3g nutmeg
Chipotle salsa
100g roast red pepper
10g sugar
20ml Chipotle Tabasco
Pomoderelle
500g tomato base
20g garlic
1 diced red onion
1 carrot
1 celery
20g fresh basil
10g sugar
Salt and pepper to taste
Wok mix
Half red pepper
Half red onion
1 whole chicken breast
15g fajita mix
2 tortilla wraps
10g mature white cheddar mix
10g mature red cheddar mix
10g chopped coriander
Topping
10g sour cream mix
100g diced salsa mix
Diced salsa mix
20g diced tomato
20g diced cucumber
20g pink onion
10g diced red onion
5g diced red chilli
5g chopped coriander
Half a lime juiced
10g Sliced spring onion
INSTRUCTIONS
Enchiladas
1 The base of the dish, get the spices right or it will ruin the entire dish! Weigh and mix all spices into a mixing bowl and keep separate
2 Slice and marinate the chicken breast in 10g of the fajita spice for at least 4 hours but preferable over night
3 Top and tail the pepper, deseed and slice into 1cm slices. Slice the onion
4 Heat a frying pan with a little olive oil and start by frying off your chicken and onions on a medium heat, once the chicken is almost cooked add the pepper slices and 20g of fajita mix and fry off
5 Add Pomoderella to the mix and allow to come up to temperature. Add half the mixture to each wrap
6,Tightly roll making sure to tuck each side in as rolling and place into bowl. Drizzle with Chipotle salsa and top with cheese
7, Place into the oven for 5/7minutes at 180/gas mark 5 fan assisted oven and allow cheese to melt.
Finish the meal with a good helping of sour cream and top with the fresh diced salsa.
Chipotle salsa
Roast the red peppers, cool and store. In a bowl mix together all the ingredients and blitz with a blender until smooth.
Pomoderella
In a heavy bottom pan sweat down the onion, garlic, carrot and celery until soft then add the tomatoes and sugar bring up to temperature and simmer for a further 10 mins and finally stir through slice basil and leave to stand.
Diced salad
Dice both tomatoes and cucumber to 1cm and dice the pepper and red onion a fine as possible. Slice the spring onion and chop the coriander, mix all together and finally squeeze lime juice and set aside to finish the dish.
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