Ingredients

K&N’s Nuggets - 23-25 pieces

Oil - 2-3 tbsp

Tortilla - 6-7

Mozzarella cheese - 1½ cup; grated

Chipotle mixture - as required

Coriander - ¼ cup; chopped

For Sour Cream

Cream - 1 cup

Vinegar - 1 tbsp

Method

Fry K&N’s Nuggets as per instructions on pack and cut them in half.

In a large pan, toast tortilla on low heat from each side for 30 seconds. Spread mozzarella cheese and chipotle mixture on half of the surface and top it with K&N’s nuggets.

Fold the other half of the tortilla and toast until cheese melts.

Garnish with coriander. Serve with sour cream and chipotle sauce.

For Sour Cream

In a bowl, add cream and vinegar. Mix well and let it rest for 10-15 minutes.

Chipotle Mixture

Yield:
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Preparation:
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Cooking:

Ingredients

Oil - 2 tbsp
Onion - 1 cup; chopped
Garlic - 2 cloves; finely chopped
Tomato puree - ½ cup
Tomato paste - ¼ cup
Water - ½ cup
Brown sugar - 1 tbsp
Chipotle sauce - 3 tbsp
Red chilli flakes - 1 tsp
Cumin powder - 1 tbsp
Salt - ½ tsp / to taste
Paprika powder - 1 tsp
Bell pepper - 1 cup; julienned
Sweet corn - 1 cup
Jalapenos - ½ cup; chopped
Spring onion - ½ cup; sliced

Method

Heat oil in a pan and sauté onions until translucent. Add garlic and sauté for another 30 seconds.Add tomato puree and tomato paste; cook for 30 seconds. Add water, brown sugar and cook until it starts to simmer.

Add chipotle sauce, red chilli flakes, cumin powder, salt, paprika powder and mix well.

Add bell pepper, sweet corn, jalapeno and cook for 1-2 minutes. The crunch of vegetables should remain.

Sprinkle spring onion and set aside.