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- Prep
- 15 mins
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- Total
- 25 mins
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- Serving
- Serves 2
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Ingredients
| 2 tortillas |
| 1 ½ cup torn BBQ chicken |
| 1 ½ cup cooked rice |
| 1 cup Devondale 3 cheese blends |
| 1 avocado |
| 1 cup mint leaves |
| ½ cup corn kernels |
| ½ cup black beans |
| ½ cup diced tomatoes |
| ½ cup capsicum strips |
| 50 gm Devondale Dairy Soft Butter |
| 1 lime cut into wedges |
| 1 TBSP sesame seeds |
Directions
- Preheat the oven to 200
- On a tray with a wire rack, place 2 old heat resistant coffee mugs upside down. Cover the tortillas with dairy soft butter all over both sides then place over the mugs to create two upside down tortilla bowls
- To hold the tortilla in place whilst it cooks, roll up some foil in a long ribbon shape and place around the base to keep the tortilla in place whilst it cooks
- On the tray beneath the rack place the corn kernels to dry roast the corn
- Bake the corn and tortillas for 20-25 minutes until the tortillas are crisp but not burnt. Rotating the tray 10 minutes into the cooking time.
- Remove from the oven and let it cool to set the tortilla bowl
- In two serving bowls, place the tortilla and then divide the ingredients into the two bowls, garnish with sesame seeds and serve with lime wedges.
