Spicy chicken tortillas

SPICY CHICKEN TORTILLAS

Portions : 4 - Preparation : 20 minutes - Cooking : 20 minutes

Ingredients

• 4 Aliments Mejicano tortillas
• 5 ml (1 teaspoon) smoked paprika
• 5 ml (1 teaspoon) cumin seeds, ground
• 3 ml (1/2 tsp.) garlic powder
• 3 ml (1/2 tsp.) onion powder
• 4 Québec chicken cutlets
• 125 ml (1/2 cup) flour
• 60 ml (4 tbsp.) milk
• 2 eggs
• 250 ml (1 cup) breadcrumbs
• 90 ml (6 tbsp) canola oil
• 250 ml (1 cup) cooked rice
• 250 ml (1 cup) cheddar cheese, grated
• salt and pepper to taste

Peppers

• 2 green peppers, julienned
• 1 onion, chopped
• 1 clove garlic, chopped
• 4 tablespoons olive oil
• Salt and pepper to taste

Optional accompaniments

• Sour cream
• Salsa verde
• Guacamole

Preparation

1. In a bowl, combine paprika, cumin, garlic powder and onion powder.
2. Coat each cutlet with the spice mixture, season with salt and pepper, then coat with flour.
3. Mix milk and eggs in a bowl.
4. Dip each cutlet in the egg-milk mixture, then in the breadcrumbs.
5. In a hot frying pan, cook each cutlet in a little oil for 2 minutes on each side. Set aside on paper towels.
6. In a hot frying pan, sauté the peppers, onion and garlic in a little oil, stirring constantly, for 5 minutes. Check seasoning.
7. On a work surface, lay out the 4 tortillas and make a slit in each one, starting from the center and working to the edge.
8. Place chicken cutlets in a quarter of each tortilla. In another quarter, add rice. In another quarter, place the cheese, then in the last quarter, the bell pepper and onion mixture.
9. Fold each quarter over the other to form a triangle.
10. In a hot frying pan, toast, lightly crushing each tortilla until the cheese melts a little.
11. Serve with sour cream, salsa or guacamole.