I love re-purposing leftovers to create new dishes and these cheesy baked tacos are delicious and quick to make - perfect for midweek dinners. Soft tortillas stuffed with cheese and BBQ pulled chicken, baked until crispy and melted. Served with a chunky guacamole and loads of fresh lime. Incredible.
Time to make: 20 minutes
Serves: 4 (for 2 baked tacos each)
Ingredients
Leftover BBQ pulled chicken (you could also use shredded roast chicken, leftover bolognese, chilli - the options are endless)
8 soft tortilla wraps
Oil spray (I use olive oil)
120g grated cheese
To serve:
Chipotle mayo
Lime wedges
Guacamole
Coriander
Method
Pre-heat the oven to 180ºC.
Lay your tortilla wraps on a baking sheet (you might need to use 2 or 3 depending on how many you're making) and use an oil spray oil to very lightly spray both sides of each tortilla - this will help them crisp up in the oven.
Fill each tortilla by piling on a handful of grated cheese and then topping with 2 tbsp of pulled chicken (or whatever filling you are using). Fold each tortilla in half, gently pressing down to close the taco.
Bake in the oven for around 12 minutes, using a spatula to flip them half-way through so they're crispy on both sides. The tortillas should be golden and crispy on the outside and the cheese melted and oozing out in the middle.
Remove from the oven and leave to cool for a few minutes before serving with your sides.
Nutritional Information
(per taco)
371 calories
22g protein, 37g carbs, 14g fat
Good to know:
There's no need to re-heat your pulled chicken or leftover fillings before piling them into the tacos, they should be piping hot when they come out of the oven so give them a few minutes to cool down before tucking in!