Though cheese is considered a high-fat and high-calorie food, consuming it in moderation can be beneficial. Cheese is a great source of calcium and protein. In this edition, our expert chef combines four types of cheese for a quick flatbread recipe.
Four cheese flatbread
Recipe by: Cyrus Irani, brand executive chef, Asilo
Preparation time: 20 minutes
Flour tortilla base or thin-crust pizza base: 1 (9 inches) Fontina cheese: 30g
Danish mozzarella: 40g Parmesan cheese: 40g
Goat cheese: 30g Fresh flat parsley: 5g
Bell peppers: 5g Cabbage: 5g Tomato ketchup: 2 tbsp
Pre-heat the oven at 280 degrees Celsius for 10 minutes.
Grate mozzarella, fontina, and parmesan, then crumble goat cheese and set aside.
On the flour tortilla base or thin-crust pizza base, spread tomato ketchup.
Top it with bell peppers and cabbage, followed by all the cheeses except goat cheese.
Once all the ingredients are evenly spread out, crumble the goat cheese, and add on top.
Bake at 280 degree Celsius for 3 to 5 minutes.
Once out of the oven, top with chopped fresh parsley and serve hot.
Winning reader recipe
By Rehana Khambaty
Cheesy chicken nachos
Shredded mozzarella cheese: 250g Chicken breast halves (skinless and boneless): chopped
Vegetable oil: 2 tbsp Cayenne pepper: 1 tsp
Cornitos chips: 1 large packet Can of diced green chillies: 200g
In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let the mixture stand for 15 minutes, or longer if desired.
Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink.
Remove from heat, and set aside.
Preheat the oven to 160 degrees Celsius. Spread a thin layer of tortilla chips in a 9x13 inch
baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips.
Repeat layers ending with cheese on the top.
Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated
Serve with your favorite nacho toppings.