Bacon wrapped chicken rolls with cheese and ham

Bacon wrapped chicken rolls with cheese and ham

Ingredients (4 servings)   (Receta en español aquí)

12 thin fillets of boneless skinless chicken breast   (I cut larger fillets into strips)

4 slices of havarti cheese (cut each strip into 3)

4 slices of ham (cut into 12 strips)

12 slices of bacon

Salt and freshly ground black pepper to taste

100 ml white wine

100 ml brandy

Toothpicks

Directions

Preheat oven to 350 ºF (180 ºC)

Slice the chicken breast and season a little with salt and pepper to taste.

Cut ham and cheese about the size of the chicken strip.

Roll the chicken with the ham and cheese.

Wrap with a slice of bacon, and secure with toothpicks.

Arrange chicken rolls in a baking dish and pour over the white wine and brandy.

Bake around 30 minutes, until bacon is crisp and the chicken is no longer pink.

Serve immediately and enjoy.

Chicken enchiladas

Chicken enchiladas   (Spanish version here)

Ingredients (4-6 servings)

600 g skinless chicken breasts

½ medium onion, diced

1 jalapeno pepper, sliced

8 flour tortillas

300 g grated cheese

1 avocado

1 small can of sweet corn

200 g sour cream

Salt to taste

Green onion or parsley to garnish

Extra virgin olive oil

Tabasco or sriracha sauce if you like it spicy.

Enchilada sauce

1 kg ripe tomatoes

1 medium onion, diced (200 g)

2 cloves of garlic, minced

2 jalapenos, diced

Chili flakes and cumin to taste

Salt and freshly ground black pepper to taste

Extra virgin olive oil or another vegetable oil

Directions

Cut the chicken into bite-sized chunks.

Heat in a pot some olive oil and add the chicken. Cook until chicken is well done and you can shred it with a fork. Set aside.

To prepare the enchilada sauce:

Chop finely the onion, the cloves of garlic and jalapenos.

Peel the tomatoes and cut into small pieces.

Heat over medium heat a good splash of extra virgin olive oil in a pan.

When oil is hot add garlic and onion and when they are golden brown add chopped jalapenos. Stir and add the chopped tomatoes and salt to taste.

Reduce heat to low and cook until thickened, then add freshly ground black pepper, a teaspoon of cumin and some chili flakes.

Taste the sauce and if necessary rectify salt or spicy.

Put in the blender until smooth and set aside.

To prepare the filling  mix the chicken in half the enchilada sauce, and add the diced onion, avocado and sweet corn.

Taste the mixture and if necessary add more salt or tabasco if you like it spicier (hotter).

Assembling

Preheat oven to 350 degrees. Spread a baking dish with olive oil.

Spoon some chicken mixture into the center of each tortilla.

Top with sour cream and grated cheese and fold.

Place the tortilla into the baking dish and repeat until all tortillas have been filled.

Pour the enchilada sauce over the tortillas, top with grated cheese and place in the oven.

 

Bake until cheese is melted (around 20 minutes).

Garnish with green onions or parsley, and enjoy!

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Receta en español aquí

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Receta en español aquí

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Receta en español aquí

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Receta en español aquí

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