Mexican chicken and cheese tortillas
These griddled tortillas make a very easy and quick toasted sandwich. Frico Maasdam is the perfect melting cheese for these delicious tortillas. Great for lunch or as a snack.

Serves: 4
Preparation time: 5 minutes
Cooking time: 8 minutes

Nutritional values per serving:
435 kcal /1671 kJ
  • 4 soft fl our tortillas
  • 60 ml (4 tbsp) ready-made salsa sauce*
  • 250 g (9 oz) Frico Maasdam cheese, thinly sliced
  • 250 g (9 oz) cooked Mexican style or roast chicken, shredded
  • 50 g (2 oz) rocket leaves


* To make your own salsa, combine 2 chopped tomatoes, ¼ chopped red onion, 1 chopped chilli, a squeeze of lime juice, salt and chopped coriander to taste

  1. Place a griddle pan or non stick frying pan, over a medium heat. Place 1 tortilla in the pan and spoon over the salsa, arrange the cheese slices over the top, then scatter over the chicken and rocket leaves.
  2. Place the other tortilla over the top of the mixture and press down lightly. Cook for 2 minutes until golden, carefully fl ip over and cook for 2-3 minutes until the underneath is golden and the cheese has melted.
  3. Transfer to a chopping board and cut into 4 wedges.
  4. Repeat with the remaining tortillas, serve immediately.
Wine suggestions
Pinot Grigio, Italy or Chardonnay, Chile
Cook's tip
Frico Mild Edam or Mild Gouda can be used as alternative cheeses.
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