Expat Living Singapore – July 2019

98 JULY 2019

In case you’re stuck in a recipe rut this month, here are some fail-safe

favourites to add to your repertoire. Happy cooking and eating!

Healthy

Mexican

munchies

Dr Andrea

Rajnakova,

Gastroenterologist

Instructions

1. Preheat oven to 180 degrees Celsius. Meanwhile,
   boil the chicken for about 15 minutes. When the
   meat has finished cooking, shred it.


2. Heat the avocado oil in a pot; throw in the
   shredded meat and stir in the tomato sauce, salt
   and pepper. Cover for five minutes, then add in
   spinach and cook until the spinach is wilted.
   3.Cut the tortillas into fours. Fill each of the empty
   slots of a muffin tin with two tortilla quarters
   (layered one on top of the other), leaving room
   in the middle to fill with the meat.
   4.Fill the middle with the cooked meat and top
   with cheddar cheese, then bake for 15 minutes.


3. Serve with guacamole, sour cream, chopped
   tomatoes and lettuce.

Ingredients

• 3 chicken breasts


• 8 tortillas (gluten free or
  non-gluten free)


• Bunch of spinach


• Shredded cheddar


• 1 cup tomato pasta sauce


• 1 tablespoon avocado oil


• Salt and pepper

Optional ingredients

• 2 avocados (to make
  guacamole)


• Sour cream


• Chopped tomatoes


• Lettuce

Chicken

Tortilla Cups

Serves four (makes 16

tortilla cups)

“Chicken tortilla

cups are a

favourite dish in

our family. They’re

delicious and

crispy, and the

kids love them!”