Cheddar and Swiss-style cheeses – as well as the Italian grating cheeses – are potent flavourings, even in modest amounts, so are especially good for cooking. They offer quality protein and – along with the melting cheeses like mozzarella – are rich in calcium.
2 teaspoons vegetable oil
4 spring onions, thinly sliced
2 cloves garlic, crushed
300g skinless, boneless chicken breasts, cut into 1cm chunks
1 cup frozen corn kernels, thawed
1 can (113g) chopped mild green chillies
1/2 cup chopped fresh coriander
1 pickled jalapeño chilli, halved, seeded and finely chopped
1 1/2 tablespoons lime juice
8 corn tortillas (15cm diameter)
200g Cheddar or other mild cheese, grated
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Heat the oil in a large nonstick frying pan over moderate heat. Add the spring onions and garlic and cook gently for 2 minutes or until the spring onions are tender. Add the chicken and cook for 5 minutes or until just cooked through. Transfer to a large bowl. Add the corn, green chillies, coriander, jalapeño chilli and lime juice, tossing to combine.
Meanwhile, preheat the oven to 200°C. Place the tortillas on a baking tray and heat for 2 minutes.
Sprinkle half the cheese over the tortillas. Top with the chicken mixture and the remaining cheese. Bake for 5 minutes or until the cheese is melted and bubbling.