Smashed Chilli Cheese Tacos
Cheesy, fresh and so spicy: these chilli cheese smashed tacos are what you should make if you only have 15 minutes to make lunch ♡
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Smashed Chilli Cheese Tacos
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servings
6
prep time
5 min
cook time
10 min
Ingredients
Paneer Filling
- 200 g paneer, grated
- 1/4 cup grated cheese of choice, I used a mix of cheddar and mozzarella
- 2 green chilli, chopped
- 1/4 green capsicum, chopped
- handful of fresh coriander, chopped
- salt and pepper to taste
- 1 tsp chilli flakes
- 1/2 tsp chaat masala
Assembly
- 6 mini whole wheat roti
- paneer cheese filling
- 1 tbsp chilli thecha chutney per taco
- cucumbers, thinly sliced
- roasted peanuts
Instructions:
- Make the rotis: Prepare whole wheat rotis. You can make regular sized rotis or mini rotis like I did. The mini ones are really cute and work perfectly like tacos.
- Prepare the paneer filling: In a bowl, add grated paneer and cheese. Add finely chopped green chilli, capsicum and fresh coriander. Season with salt, pepper, chilli powder and chaat masala. Mix everything well to get a soft, slightly chunky filling.
- Assemble the smashed tacos: Heat a pan with a some olive oil. Scoop some of the paneer mixture directly onto the pan and spread it lightly. Place a roti on top of the filling and press gently so it sticks properly.
- Toast the tacos: Cook on medium heat until the paneer side turns golden and crisp. Flip and cook the roti side as well until both sides are nicely crispy.
- Assemble and serve: Top with spicy thecha chutney, thinly sliced cucumbers and roasted peanuts. Fold and serve hot.
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