by Lee Kum Kee
Have some leftover Lechon Manok from dinner? Turn it into a tasty merienda!
- 8 Flour Tortillas
- ¼ cup Lee Kum Kee Panda Brand Oyster Sauce
- ½ Lechon Manok; finely shredded
- 1 Medium Carrot; coarsely grated
- ½ cup Fresh Cilantro; chopped
- 2 Spring Onions; finely chopped
- 3 oz Cheddar Cheese; grated
1. Preheat nonstick frying pan over medium heat. Lightly coat 1 side of 4 tortillas with oil.
2. Place tortillas, oiled-side down, on a flat surface. Coat with Oyster Sauce. Top with chicken, carrots, cilantro, spring onions and cheese. Top with remaining tortillas. Then light coat the top with oil.
3. Cook for 2-3 minutes, or until the tortillas are crisp and golden and the cheese is melted. Cut into wedges and serve!
2. Place tortillas, oiled-side down, on a flat surface. Coat with Oyster Sauce. Top with chicken, carrots, cilantro, spring onions and cheese. Top with remaining tortillas. Then light coat the top with oil.
3. Cook for 2-3 minutes, or until the tortillas are crisp and golden and the cheese is melted. Cut into wedges and serve!
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