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Creamy Peppers and Chipotle Chicken: Yotam Ottolenghi's Mexican-Inspired Recipes | Mexican Food and Drink
Ingredients
  • 1¼ tbsp olive oil
  • 1 large onion (200g), peeled, ½ finely sliced, ½ finely chopped
  • 3 garlic cloves, peeled and crushed
  • 1¼ tsp cumin seeds
  • 2 to 3 green peppers (500g)
  • Fine sea salt and black pepper
  • 80g creme fraiche
  • 80g soured cream
  • 200g firm mozzarella, roughly grated
  • 100g manouri or feta, roughly crumbled
  • subheading: For the salsa:
  • 2 to 3 fresh jalapeño chillies (60g), finely chopped
  • 3 tbsp lime juice (ie, from 2 limes)
  • 2 tbsp olive oil
  • 20g coriander, finely chopped
  • subheading: To serve:
  • 8 soft flour tortillas, warmed
  • 1 lime, cut into quarters
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