Spicy Mexican chicken tostadas (Serves 2)
For the smoked chilli sauce
1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
2 medium red chillies
400g can chopped tomatoes
1 tbsp tomato purée
1 tbsp dried oregano
Salt and freshly ground black pepper
For the tostada
2 large wheat tortillas
125g manchego or mozzarella cheese, grated
125g chargrilled cooked chicken pieces
75g sweetcorn kernels
Half green pepper, deseeded and cut into strips
Freshly chopped coriander
Preheat the oven to 200C/fan 180C/Gas mark 6.
To make the sauce, heat the oil in a medium pan and add the onion, cook for 2-3 minutes, then stir in the garlic and chillies.
Stir in chopped tomatoes, tomato purée and oregano, bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes until thickened.
Season to taste. Allow to cool slightly.
Place each tortilla on a large baking sheet and divide the tomato sauce between the 2 tortillas, spreading it out to the edges.
Sprinkle with half the cheese, then arrange the chicken, sweetcorn and peppers over each and scatter over the remaining cheese.
Bake for 12 minutes until golden and crispy.
Sprinkle with the coriander, soured cream and chopped avocado.