Pico de Gallo is a Mexican side dish of tomato, onions and jalapeno. Cheese crisps are a dish from Arizona that are basically tortillas crisped up in the oven and loaded with heaps of melted cheese. After salivating at the recipe on the Pioneer Woman blog, I decided to make my own version using up what was in the fridge. You'll never look at a salad wrap the same way again - they're totally moreish and you feel really virtuous when tucking into them !
Toasted Cheese Tortilla Crisp with Pico de Gallo
1 tortilla wrap per person
a little butter
a handful of grated cheddar
1 spring onion
1/4 red pepper
a squirt of lime juice
salt, garlic granules
leftover cooked chicken (optional)
some iceberg lettuce
Chop up all the pico de gallo ingredients (tomato, spring onion, cucmber, red pepper). I also chopped up the last of the leftover roast chicken. Chicken and red pepper aren't traditional pico de gallo ingredients but they cleared out the fridge and tasted really good with the rest of the dish.
Put all the ingredients in a bowl. Add a sprinkle of salt and a squirt of lime juice and mix it all up.
Dot a little butter on one side of the tortilla.
Put it in a dry frying pan, buttered side down, and heat it up over a low heat until it starts crisping up.
Flip it over and throw a handful (or more if you're not watching your calories !) of grated cheese on top.
Heat it for a while longer or pop it under the gril until the cheese has melted.
While the cheese is melting, shred the lettuce.
Slide the tortilla onto a plate, top with the lettuce and pile the pico de gallo on top.
This used up some leftover roast chicken and cleared out the salad ingredeints in the fridge so it's going on this month's #KitchenClearout linky.
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