*Ingredients :

°10 piece tortilla bread

+For filling

°8 tablespoons Neapolitan Panzani Sauce

°300g chicken breast, diced

°6 leeks, diced

°2 garlic cloves, minced

°2 teaspoons shallot powder

°1 teaspoon of salt

°1 teaspoon of pepper

°2 teaspoons dried basil

°2 tablespoons olive oil

° 2 t parsley, chop

°100g Edam cheese, grated

+To serving

°Neapolitan Sauce

°2 t parsley

*Instructions :

1- Heat the olive oil in a skillet over medium heat. Add the leeks and cook for one minute.

2- Add the garlic, chicken, salt, pepper, shallot powder and dried basil, then cook for 5 minutes.

3- Add the Neapolitan Panzani sauce, the chopped parsley and cook for 15 minutes.

4- Using a knife, cut the tortilla bread in half and spread 2 tablespoons of filling on each piece. Rolling tortilla to cone shape.

5- Place a bowl in the middle of a baking sheet lined with parchment paper. Place a first layer of tortillas around the bowl, sprinkle with cheese and add a second layer of tortillas. Repeat until you use all the tortilla cones.

6- Remove the bowl and bake the tortillas in a preheated oven at 180°C for 10 minutes. Put the bowl back in the middle of the mold and fill it with the Panzani Neapolitan sauce. Decorate with parsley and serve immediately.

Enjoy !