These crispy tortilla triangles with ground chicken and cheese make an ideal hot appetizer: a golden shell outside, melted cheese and juicy chicken inside. They come together easily and vanish from the table in no time.
Ingredients
- Flour tortillas, 4
- Processed cheese triangles, 8
- Ground chicken, 300g (10.5 oz)
- Hard cheese, grated, 100g (3.5 oz)
- Eggs, 2
- Milk, 60ml (1/4 cup)
- Bread crumbs, 120g (4.2 oz)
- Vegetable oil for frying, about 700ml (3 cups)
- Salt, 1/2 tsp
- Black pepper, 1/4 tsp
- Sweet paprika, 1/2 tsp (optional)
- Garlic powder, 1/4 tsp (optional)
Step-by-Step Recipe
- Season the ground chicken with salt, pepper, paprika, and garlic powder, then mix well.
- In a bowl, lightly beat the eggs with the milk until smooth.
- Lay one tortilla on the work surface and arrange the processed cheese triangles in a circle, leaving a little space from the edge. Cover with the second tortilla and press gently.
- Spread a thin, even layer of the chicken mixture over the top tortilla, leaving 1 cm (1/2 inch) from the edge, then sprinkle with the grated hard cheese. Press down with your palm.
- Using a sharp knife or pizza cutter, cut the assembled round into 8 triangles.
- Dip each triangle into the egg-and-milk mixture on both sides, then coat thoroughly in the bread crumbs, pressing lightly so they adhere.
- Heat the oil in a saucepan to 170–175°C (338–347°F). Fry the triangles in batches for 2–3 minutes per side, until deeply golden, crisp, and the filling is cooked through. Do not crowd the pan.
- Transfer to a rack or paper towels to drain off excess oil. Serve hot with your favorite sauces.
Nutritional Value (per serving)
| Calories | ≈ 595 kcal |
| Protein | ≈ 27 g |
| Fat | ≈ 33 g |
| Carbohydrates | ≈ 47 g |
| Fiber | ≈ 2 g |
| Sugar | ≈ 3 g |
| Sodium | ≈ 700 mg |
Serving and Storage
- Serve with sauces such as garlic sour cream, tomato, cheese, barbecue, or spicy chili.
- Store cooled triangles in the refrigerator for up to 2 days. Reheat in a dry skillet or in the oven at 180°C (356°F) for 5–7 minutes to bring back the crunch.
- To freeze, bread the triangles and place them on a tray. Freeze, then transfer to a bag. Fry from frozen, adding 1–2 minutes to the cooking time.
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Tips and Variations
- No deep frying: bake on a sheet pan at 200°C (392°F) for 12–15 minutes until golden, turning once. In an air fryer: 180°C (356°F) for 8–10 minutes.
- Temperature control: keep the oil at 170–175°C (338–347°F) so the coating stays crisp without soaking up excess oil.
- To keep the cheese from leaking out, leave a small border without filling and press the layers firmly before cutting.
- Adjust the heat: add a pinch of chili or finely chopped jalapeños to the chicken mixture.
- Cheese: Maasdamer, cheddar, Gouda, or a blend of cheeses all work beautifully for a fuller flavor.
FAQ
Can I make these without deep frying?
Yes. Bake at 200°C (392°F) for 12–15 minutes, turning halfway through, or cook in an air fryer at 180°C (356°F) for 8–10 minutes until crisp and golden.
How do I know the chicken is fully cooked?
Fry at 170–175°C (338–347°F) until the triangles are evenly golden, about 4–6 minutes total. There should be no pink spots inside, and the juices should run clear.
Which breadcrumbs work best?
Classic breadcrumbs are fine, while panko gives an especially light, crisp crust. You can also mix panko and regular breadcrumbs 1:1.