• Prep Time 30 minutes
  • Cook Time 35 minutes
  • Serving For 5 people
  • Difficulty Normal

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


    Basic Bechamel:
  1. Melt butter & then add in flour, mix well & cook for around 2 minutes.
  2. Then pour in milk, lower the heat, and keep stirring using a whisk until it thickens and small bubbles appear.
  3. Lastly, add in seasoning, and keep aside.
  4. Sauteed Rendang Minced Chicken:
  5. Pour in oil in a pan, then add in rendang paste & minced chicken.
  6. Continue cooking until the minced chicken is slightly dry. Lastly, season well with salt & pepper.
  7. Sauteed Mushrooms:
  8. Pour in oil in a pan then add in mushroom & chopped thyme, cooked until mushroom slightly softened.
  9. Season well with salt & pepper and set aside.
  10. Cheese Mixture:
  11. Mix both types of cheese in a bowl.
  12. To Assemble:
  13. Place one piece of tortilla skin in a baking pan, then spread tomato puree all over the surface.
  14. Next, add in cooked rendang minced chicken & mushroom.
  15. Pour over the bechamel mixture & top with the cheese mixture. (Repeat this process until all ingredients finish)
  16. Ensure that the last layer is the cheese mixture.
  17. Baked in preheated oven at the temperature of 180°C for around 35 minutes until the cheese mixture is well melted & blisters.
  18. Keep aside for 20 minutes, cut & serve!

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