Speaker: A great way of using up all the ingredients in your fridge and believe it or not, it actually works really, really well. It's an iron chicken enchilada. You're going to find all of these ingredients very, very easily. I am going to start off with a little bit of chopped onion. You're definitely going to have one of those in your larder. I am going to go with a little bit of chopped tomato. Basically you could throw pretty much anything in here, whatever you like yourself.
I've got a little bit of grated white cheddar, I've got a little bit of mature cheddar I've also got a few little jalapeño peppers. They just came out of one of those little jars. I've got a little bit of cream cheese that's just going to keep it nice and moist. I've got some chopped coriander. I've got a lovely little chicken breast here that I actually cooked yesterday and we didn't use, so I am going to chop that. You can just as easily maybe put some sausage in there, a little bit of beef, basically, whatever you have leftover. So just chop that nice and thin chicken, so that heats up very quickly.
It has literally taken me about two-and-a-half minutes to prepare my filling. So I am just going to mix that up together. So I am just going to take my nice tortilla, lay it flat on the chopping board and we're just going to spoon half mixture in there. The cream cheese really helps to bind it all together. This is a perfect little snack. It's such an unconventional way of cooking this, but believe me, the amount of people I've showed this to have been so surprised by how well it works. So we just roll that up like that, just flatten it down a little bit and now the crucial part is we are just going to wrap it in tin foil. Now flat on the chopping board and we are using the food side of the tin foil which is the less shiny one. That's very important because we don't want the iron stick to that tin foil.
So just very carefully wrap it up like that and just fold the edges in nice and carefully. Now what I am going to do is I am actually going to double wrap this. Because we're using the iron on it, we don't want the iron to break the surface of the tin foil. So by double wrapping it we're going to have that security. Just like that I am basically just flattening it down a little bit. We're now ready to start ironing our lovely chicken enchilada.
So I have had my iron heating up for about four or five minutes as I was making the mix. The iron isn't actually going to be touching the food, because we're heating it through the tin foil. We just hold it on there for a second and that nice steam is really, really hot. The iron is just basically acting in exactly the same way that a grill on an oven would. You're just basically heating what's inside the tin foil. In every 30 seconds we just turn it around. Don't be afraid to use a bit of the steam. That really will speed things up.
So this is basically going to take about three or four minutes, no longer than that. That lovely steam is going to really, really speed the process along. You don't want to run the iron up and down as if you're ironing your clothes because you might perforate that tin foil and then the iron will actually be touching the food, but if I just show you the tin foil is 100% intact and that's protecting the food really nicely. So I will give another 30 seconds on each side.
So I think I will just give it ten seconds to make sure on that side, but this is just about done. Don't worry if you don't have any steam by the way, it will work just as well. The steam just helps to speed it up a little bit. So make sure your iron is off. Now we're just going to have a little look inside and I think it's nice and hot and I really see that is going to be an absolute treat.
Now you can't tell me that there is an easier way of cooking than that. It's a real treat, so I am just going to cut it in half and if you look in there, it has melted perfectly. That is as good as anything you would ever find in a Mexican restaurant. It's full of flavor, cooked to perfection. I think we've discovered something incredible here. Why don't you cook it?
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