Mains · Finnish

Crispy Tortilla Pockets

Name: Crispy Tortilla Pockets
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Finnish
Ingredients: 1 pkt chicken nuggets 300 g · frozen; 1 pkt Old El Paso wheat tortillas, medium 8 pcs/326 g; 1 jar Old El Paso Thick 'N Chunky Salsa, medium 340 g; 24 Old El Paso Tortilla Nachips corn chips; 1 jar crème fraîche 150 g; 0.5 bag grated black label Emmental cheese; 2 ready-to-eat avocado 400 g; 2 tbsp lime juice; 0.25 tsp salt; 0.25 tsp black pepper; fresh cilantro; lime wedges

Forget boring tortillas! Fill and fold these fun, crispy, and rich tortilla pockets for get-togethers or a quick weekday meal.

Smarrig Kitchen5mo

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Halve the avocados, remove the pits, and scoop out the flesh with a spoon. Mash the avocados into a coarse purée with a fork. Season with lime juice, salt, and pepper. Mix until smooth.
2
Cook the chicken nuggets according to the package instructions.
3
Place a wheat tortilla on a cutting board and make a cut from the bottom edge to the center.
4
Spread about 1 tbsp of salsa on one quadrant of the tortilla, place two chicken nuggets on the next quadrant, about a generous tablespoon of crème fraîche and three broken corn chips on the third, and grated cheese on the last quadrant.
5
Fold the salsa-covered quadrant of the tortilla over the chicken nuggets. Continue folding sector by sector so that the grated cheese ends up on the bottom. Assemble the remaining tortillas in the same way.
6
Fry in a pan on both sides for a few minutes until the cheese melts and the surface gets some color. Alternatively, bake in the oven at 200 °C for about 10 minutes or in an air fryer at 200 °C for about 5 minutes.
7
Garnish with cilantro and serve with the remaining salsa, avocado mash, and lime wedges.