- K&N’s Nuggets - 23-25 pieces
- Oil - 2-3 tbsp
- Tortilla - 6-7
- Mozzarella cheese - 1½ cup; grated
- Chipotle mixture - as required
- Cilantro - ¼ cup; chopped
- Cream - 1 cup
- Vinegar - 1 tbsp
For Chipotle Sauce
Fry K&N’s Nuggets as per instructions on label and cut them in half.
In a large pan, toast tortilla on low heat from each side for 30 seconds.
Spread mozzarella cheese and chipotle mixture on half of the surface and top it with K&N’s nuggets.
Fold the other half of the tortilla and toast until cheese melts.
Garnish with cilantro leaves. Serve with sour cream and chipotle sauce.
For Chipotle Sauce
In a bowl, add cream and vinegar. Mix well and let it rest for 10-15 minutes.
- Oil - 2 tbsp
- Onion - 1 cup; chopped
- Garlic - 2 cloves; finely chopped
- Tomato puree - ½ cup
- Tomato paste - ¼ cup
- Water - ½ cup
- Brown sugar - 1 tbsp
- Chipotle sauce - 3 tbsp
- Red chili flakes - 1 tsp
- Cumin powder - 1 tbsp
- Salt - ½ tsp / to taste
- Paprika powder - 1 tsp
- Capsicum - 1 cup; julienned
- Sweet corn - 1 cup
- Jalapenos - ½ cup; chopped
- Spring onion - ½ cup; sliced
Heat oil in a pan and sauté onions until translucent. Add garlic and sauté for another 30 seconds.
Add tomato puree and tomato paste; cook for 30 seconds. Add water, brown sugar and cook until it starts to simmer.
Add chipotle sauce, red chili flakes, cumin powder, salt, paprika powder and mix well.
Add capsicum, sweet corn, jalapeno and cook for 1-2 minutes. The crunch of vegetables should remain.
Sprinkle spring onion and set aside.
