This is a variation of a recipe originally posted by one of my favourite foodies, The Gourmet Goddess. It was absolutely delicious, and Joe and I enjoyed it immensely.
4 large (or 6 medium) Tortillas (We used the delicious wholemeal ones!)
2 chicken breasts
1/3 – 1/2 butternut pumpkin
1 Spanish onion
2 cups grated tasty cheese
2 cups grated mozzarella
pinch of chili
teaspoon of garlic
juice of one lemon
a splash of oil
dash of maple syrup
- Mix all items for the marinade in a small bowl. Cut your chicken into thin strips and put into the marinade and refrigerate for a few hours.
- Cut the pumpkin in bite size pieces and slice the onion into chunks. Separate the onion and place both the onion and pumpkin in a non stick oven dish. Sprinkle with a little oil, some garlic salt and some paprika. Cook in a moderate oven for about 30 minutes until the edges are just starting to brown. Allow to cool and mash using a fork.
- Fry your chicken strips in a pan. We use a grill pan for that awesome smoky flavour.
- In a bowl, mix the two cheeses together. Lay one tortilla on a chopping board (this will help you to move the tortilla into the pan later!) and sprinkle with some cheese mixture, but do not go right to the edge – leave a 3 cm edge as the cheese will melt. Add the cooled pumpkin / onion mash to your tortilla stack and press in some chicken before topping with even more cheese mixture. Top with another tortilla to form a sandwich. I would be tempted to add some fresh parsley at this stage, but I didn’t have any on hand.
- In a large frying pan spray with cooking oil to the edges. (I used my large square electric frying pan cause it was the largest, easiest way of doing it!) Carefully slide your tortilla sandwich into the frying pan and cook until golden before performing a feat of strength by turning the tortilla over without it falling apart. Cook until brown, ensuring the cheese has melted to a gooey goodness.
- Slice your deliciousness into wedges and serve with some salsa and guacamole. Nom nom!