Chicken & Meat


Yield: 20 Servings
I love this dish to such an extent! My main guidance to you is to be extremely liberal with how much cheddar that you will add! Do what needs to be done and say thanks to me later. Have a magnificent day, companions. Appreciate!


3 c cooked and shredded chicken (375 g)
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 c taco sauce (260 g)
20 taco-size tortillas
3 c shredded cheddar cheese (300 g)
3 c shredded Monterey jack cheese (300 g)


Stage 1: Prepare the stove and preheat to 190 degrees C or 375 degrees F.

Stage 2: Line with material paper a baking sheet.

Stage 3: In a huge blending bowl, add the onion, red ringer pepper, chicken, taco preparing, and jalapeno. Mix until all around joined.

Stage 4: Slice every tortilla into two.

Stage 5: Spread 2 tablespoons of cheddar, Monterey Jack cheddar, and chicken blend in every tortilla.

Stage 6: Roll them into cone shapes.

Stage 7: Put a glass in the baking sheet, then, at that point, organize the tortilla cones around the glass with the focuses confronting it.

Stage 8: Generously sprinkle Monterey Jack cheddar on top of each cone.

Stage 9: Place different cones over the principal layer and liberally sprinkle cheddar on top also.

Stage 10: Remove the glass in the center.

Stage 11: Place cones inside the preheated stove and heat for around 15 to 20 minutes or until the cheddar has dissolved totally.

Stage 12: Remove from the stove and move them onto a serving plate.

Stage 13: Put the dunk in the center where you put the glass.

Stage 14: Garnish it anything you desire.

Stage 15: Serve immediately. Appreciate!

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