Tex-Mex Strudel with Chicken

Today is Cinco de Mayo.A Mexican holiday celebrating a battle at Pueblo in 1862. It is celebrated on both sides if the boarder. While I was on vacation in Texas a couple of years ago, we had dinner in a Mexican restaurant in Corpus Christi. It was the 5th of May. It was a special experiance. Since that evening, Cinco de Mayo gets celebrated at home. If that date does not go over unnoticed.

I love Mexican food but eat if not very often. We have 3 Mexican restaurants in town, but the quality of the food is not to my liking. It is more German-Mexican and all kinds of Natchos are not my first choice of food when I go to a restaurant.

Recipe:
Filo or Strudel dough ready made
3 tbsp butter melted
3 tbsp breadcrumbs
1/2 piece of chicken breast
2 slices of smoked bacon
2 spring onions
5 cloves of garlic
1 small can of sweet corn
100 g black beans from a jar
1 red bell pepper
1 medium courgette
1 green chili
1 tsp cumin
200 g cherry tomatoes
Paprika powder
chili powder
chives
parsley ( use coriander if you have any)
salt and pepper
oil

Chop onion and garlic and cut bacon and chicken into strips. In a medium pan heat up the oil and start with the chicken and bacon, later add the onions and garlic. Season with salt, pepper, paprika, chili and cumin.

Chop pepper, courgette and tomatoes in fine cubes and add that. It will take about 8 min to soften. Now in with the sweet corn and the beans. When it is done, add parsley and chives. Cool down a bit.

Heat up the oven to 210 C
Take 3 sheets out of the pastry case, each one needs a brush with softened butter. Stack them on top of each other and make a line in the middle with breadcrumbs.

Put it on a baking sheet and place it into the oven for 30 min.

Spreas the mix in the middle of the pastry sheets and start to roll. Brush the outside with butter.

When it comes out of the oven, brush it again with a little butter and wait until it is sitting outside for 15 min, then cut it up and serve it.