Pollo en el estilo de Mexicano

This is a recipe I developed some years ago to provide a crispy alternative to beef tacos or chicken quesadilla.  It is simple, rich and, depending on your tastes, spicy or mild.  Takes about ten minutes to prepare and cook for two to four people and slightly longer to eat.  It’s an ideal one-pan recipe for using in the camper after a long day’s walking. In this case, rather than carrying all the bottles of spices you can make do with a packet of taco seasoning from the supermarket shelves.




  • 1 chicken breast per person cut into small size chunks
  • 1 medium onion
  • Sauce mix (see below)
  • 30g (1 oz)  nachos chips per person (I prefer Doritos Cool but any brand will do)
  • Lettuce, tomato and cucumber for the salad
  • Sour cream or mayonnaise
  • Sunflower or vegetable oil for frying

Sauce Mix

  • 2 teaspoons chilli powder (use a hotness level to your taste, or leave it out altogether for children)
  • 2 teaspoons paprika powder
  • 1 teaspoon cumin powder
  • 1 – 2 teaspoons onion powder or garlic powder
  • 1 pinch cayenne pepper
  • 1 teaspoon salt (optional)



  • Chop the onion finely and caramelise until lightly browned in a hot frying pan with 20 ml vegetable or sunflower oil.
  • Cut the chicken into cubes, not too small – about 2 cm (1″) cube each.  Add the chicken to the pan and fry until golden brown all over.


  • Add the sauce mix to the pan by sprinkling over the chicken and onion.
  • Add 200 ml water or chicken stock if available.  Stir in well and allow to simmer until the liquid is reduced to a thick soup consistency.


  • Meanwhile, prepare salad items and arrange them around the outside of the plate.   Place the nachos in the centre.
  • Pour the coated chicken into the centre and to make it extra rich, top with handfuls of Red Leicester cheese and grill for a moment to melt the cheese slightly.
  • Add sour cream or mayonnaise to taste.


Preparation time:  10 minutes
Cooking time: 10 minutes




Yummy Flapjacks

I was at a Farmers’ Market the other day and was attracted by a stall selling brownies and flapjacks. Now I hate brownies with a passion but I made some flapjacks a while ago and they didn’t taste half bad.

Here’s a recipe that, with a couple of tweaks, turns out really nice. The original recipe from the BBC Good Food website is here. Credit to Nicola J Little.


  • 250g jumbo porridge oats
  • 125g butter
  • 125g light brown sugar
  • 2-3 tbsp golden syrup/treacle (depending on how gooey you want it)

I used dark brown Muscovado sugar to intensify the taste


  1. Heat oven to 200C/180C fan/gas 6.
  2. Put 250g jumbo porridge oats, 125g butter, 125g light brown sugar and 2-3 tbsp golden syrup in a food processor.
  3. Stick the mixture into the microwave in a suitable bowl and microwave on full for 30 seconds. This softens the butter and allows it to mix much easier.
  1. Pulse in the food processor until mixed, but be careful not to overmix otherwise the oats may lose their texture.
  1. Lightly grease a 20x20cm baking tin with butter and spoon in the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares.
  2. Bake for around 15 minutes until golden brown.
  3. Once it’s cool(ish) break off a piece – to eat immediately for quality control purposes – and wrap the rest in foil to make it more chewy without it drying out.
  4. Try to make it last a couple of days, or overnight if you have children.
  • Orange, Ginger & Cranberry Cupcakes

    I’m storing this up until my blood sugar comes down a bit. Well done Mrs Twinkle!

    Mrs. Twinkle

    A little something to cheer things up…It’s grey and cold outside, the perfect excuse to bake some cupcakes. If you feel like joining in, then get your spoons spinning!

    125g/4.4oz butter
    3 eggs
    125g/4.4oz sugar
    a pinch of salt
    1 orange (zest and juice)
    1tsp ginger
    100g/3.5oz cranberries
    250g/8.8oz flour
    1 sachet (1tbsp) baking powder

    Preheat the oven at 180°C/ 356°F. Mix the ingredients together. Fill the mixture into your cupcakes (the mixture is just enough for a dozen) and put in the oven for 28 minutes.

    As an extra treat you can top them off with some icing.


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