PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 980 grams chicken breast, 1/2 teaspoon salt and bring it to a boil.

2. Boil until the chicken is cooked.

3. Remove it from heat and shred the chicken properly.

4. Heat 20 grams butter in a skillet, add 370 grams bell pepper and mix it well.

5. Cook for 8 - 10 minutes on medium heat.

6. Add 1 teaspoon salt, 1 teaspoon chilli flakes, 1 teaspoon oregano, 1/2 teaspoon basil, 1 teaspoon onion powder, 1 teaspoon garlic powder and mix it well.

7. Now, add the cooked chicken and mix it well.

8. Cook for another 3 - 5 minutes on medium heat.

9. Remove it from heat and keep aside.

10. In a bowl, add 1/2 teaspoon sea salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon cumin powder, 1/4 teaspoon oregano, 1/2 teaspoon chilli flakes, 1/2 teaspoon

black pepper, 2 teaspoons red chili and mix it well.

11. In a mixing bowl, add 140 grams cheddar cheese, 140 grams mozzarella cheese, prepared taco seasoning and mix it well.

12. Take a tortilla and cut it into square.

13. Place it in a cup baking tray and shape it into a cup.

14. Add the cooked chicken in it.

15. Top with prepared cheese.

16. Brush it with butter.

17. Preheat the oven to 370°F/190°C. Bake for 20 minutes.

18. Garnish with sour cream and coriander.

19. Serve.