Recipe Description
This is very delicious, trust me.
Recipe Ingredient
- Basic Bechamel:
- Anchor Unsalted Butter 50g
- All Purpose Flour 50g
- Anchor UHT Fresh Milk 500ml
- Salt, to taste 10g
- Coarse Black Pepper, to taste 1g
- Tomato Puree, store bought 500g
- Sauteed Rendang Minced Chicken:
- Cooking Oil 30ml
- Rendang Paste, store bought 200g
- Minced Chicken 400g
- Salt, to taste 8g
- Coarse Black Pepper, to taste 1g
- Sauteed Mushrooms:
- Cooking Oil 50ml
- Swiss Brown Mushroom 300g
- Fresh Thyme, chopped 3g
- Salt, to taste 8g
- Coarse Black Pepper, to taste 1g
- 4 Tortilla Skin, large
- Anchor Extra Strecth Mozzarella+
- Anchor Shredded Colby & Cheddar
Instructions
- Melt butter & then add in flour, mix well & cook for around 2 minutes.
- Then pour in milk, lower the heat, and keep stirring using a whisk until it thickens and small bubbles appear.
- Lastly, add in seasoning, and keep aside.
- Pour in oil in a pan, then add in rendang paste & minced chicken.
- Continue cooking until the minced chicken is slightly dry. Lastly, season well with salt & pepper.
- Pour in oil in a pan then add in mushroom & chopped thyme, cooked until mushroom slightly softened.
- Season well with salt & pepper and set aside.
- Mix both types of cheese in a bowl.
- Place one piece of tortilla skin in a baking pan, then spread tomato puree all over the surface.
- Next, add in cooked rendang minced chicken & mushroom.
- Pour over the bechamel mixture & top with the cheese mixture. (Repeat this process until all ingredients finish)
- Ensure that the last layer is the cheese mixture.
- Baked in preheated oven at the temperature of 180°C for around 35 minutes until the cheese mixture is well melted & blisters.
- Keep aside for 20 minutes, cut & serve!
Basic Bechamel:
Sauteed Rendang Minced Chicken:
Sauteed Mushrooms:
Cheese Mixture:
To Assemble:
