Salsa Chicken

By Kitchen Sanctuary

Ingredients

1 cooked rotisserie chicken
1 red bell pepper (deseeded and chopped into small chunks (about 1cm/1/2in))
2 tablespoons pickled jalapeños (drained, plus extra to serve)
1 small onion (peeled and thinly sliced)
1 tablespoon oil
1 tablespoon tomato purée (paste)
2 tablespoons fajita seasoning (you can buy this ready-made from the supermarket)
300 g (10 1/2 oz) jar of chunky salsa (mild or hot, depending on your preference)
100 g (1 packed cup) grated (shredded) mixed cheese (I use a mixture of Cheddar, firm mozzarella and red Leicester)
1/2 red onion (peeled and finely diced)
fresh coriander (cilantro, roughly chopped)
tortilla crisps

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Preheat the oven to 200°C fan/425°F/gas mark 7.

Remove all the meat from the rotisserie chicken and shred, then place in a shallow roasting tray. Add the red pepper, jalapeños, onion, oil, tomato purée and fajita seasoning. Toss together to coat everything in the fajita seasoning.

Pour over the salsa, then sprinkle on the cheese. Bake in the oven for 15 minutes until the cheese is melted and bubbling.

Remove from the oven and sprinkle on the red onion, coriander and more jalapeños. Serve with tortilla crisps.