Ready made tortilla's were easily available during the Ramadhan and I made sure I stocked up with them , so they were at hand when I needed to make some quick sandwich wraps or for days when I am just plain lazy to make Roshi. But I won't use the traditional Maldivian roshi for this recipe, but if you are, I would roll them slightly thicker than the usual roshi , which are quite thin and will end up too mushy to enjoy.
Recipe : Chicken And Corn Tortilla
3 large ( about 8-10 inch ones), ready made Tortillas ( or slightly thick Roshi or chapati , cooked)
1/2 cup sweet corn kernals, canned or frozen
1/4 - 1/2 scotch bonnet pepper, finely chopped
1 sprig curry leaves or nice handful of coriander leaves finely chopped
3 ripe tomatoes, chopped
1 tbsp tomato paste
1 leek, sliced
2 cloves garlic , finely chopped
1 small chicken stock cube
1 cup cooked chicken meat, shredded
1 1/4 cups water ( or use chicken stock)
white sauce : 1 1/2 tbsp butter
1 1/2 plain flour
1 cup milk
big handful of grated chedder
pinch salt and pepper
Prepare chicken filling first by heating 2 tbsp of olive oil and saute' the leeks and garlic till they soften. Add the tomatoes, scotch bonnet( if using) , curry leaves or coriander leaves and stir fry . Add a little water and let the vegetables soften a little.
Add the shredded chicken, corn , tomato paste and the chicken stock. ( if using the stock cube crumble it in and add water. )
Stir and let it simmer , taste add salt and pepper. Let the mixture reduce till almost all the water is gone with just a little liquid in it. Cool.
While the chicken is cooking, prepare the sauce. Melt the butter in a low heat, add the flour and stir well to mix the flour and butter. Slowly add the milk , whisking all the time. Cook over a medium heat, till bubbling and starts to thicken, whisking all the while, if it gets too thick add 1/4 cup more of milk to loosen it up. Stir in Grated cheese, taste and add salt if necessary and ground black pepper. Let it cool.
Preheat oven to about 200 degree C.
Now to assemble, Take a 10 inch pie dish, Grease the bottom of the tray with 1 tablespoon of olive oil. Spread a little of the chicken mixture and then a tortilla. Spoon some chicken mixture on top of the tortilla, add another tortilla on top, the remaining chicken mix and the third tortilla on top.
Spoon the cheese sauce on top of the final tortilla , a thin layer of sauce . Pop in the oven for about 30 minutes till the sauce is bubbling and the top turns a nice golden colour.
Let it cool for 10 minutes and slice and serve with a nice green salad.